Spanish Rice

Spanish Rice

A Spanish rice recipe starts with instant rice, tomatoes and onions combined with chili powder and cumin for an easy side dish

Hands On:10 | Total: 20 | Makes: 6 servings (1/2 cup each)

Ingredients:

  • 2 tablespoons canola oil
  • 1/2 cup chopped yellow onion
  • 1-1/4 cups instant white rice, uncooked
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin

Directions

  1. Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
  2. Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.

Nutritional Information:

6 servings (1/2 cup each) Calories 133; Total Fat 5 g(Saturated Fat 0 g); Cholesterol 0 mg; Sodium 277 mg; Carbohydrate 19 g; (Dietary Fiber , Sugars 2 g); Protein 3 g; Percent Daily Values*: Vitamin A %; Vitamin C 4%; Calcium 2%; Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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