Better Spanish Rice

Better Spanish Rice

13 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
mjhutch
Recipe by  mjhutch

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (13)

Rate This Recipe
NannyTrel
13

NannyTrel

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

jody
11

jody

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.

Donna
10

Donna

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!

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Best Spanish Rice

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Brown Spanish Rice