Better Spanish Rice

Better Spanish Rice

16
mjhutch 48

"Flavorful and delicious. No one will guess this authentic tasting rice was made from instant rice."

Ingredients 20 m {{adjustedServings}} servings 164 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
  2. Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.
Tips & Tricks
Carrot Pecan Wild Rice

Combine carrots, pecans, and wild rice into a delicious side dish.

How to Make Classic Rice Pilaf

Never make sticky, mushy rice again!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 16

  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
NannyTrel
1/12/2011

we eat alot of Mexican dishes and this goes perfectly with them. I use Rotel tomatoes. Its easy and delicious!

Donna
4/24/2011

Very good and easy recipe. The only changes I made were used beef broth, cause that is all I had and used Rotel instead of diced tomatoes. YUM!

jody
6/22/2009

Fast and easy. I added 1/4 jalapino to give it just a bit of heat. I will next time stir in the cilantro just before serving.