Spicy Spanish Rice Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 186
  • Fat:
  • 9 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 290 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g


Mushroom Wild Rice

"This is one of my favorite recipes from my mother," writes Bob Malchow of Monon, Indiana. "With only seven... View this recipe »



Spicy Spanish Rice

Country Extra

This is a tasty dish to serve with a Mexican meal or to perk up any “ho-hum” dinner. We especially like it with chicken enchiladas. I also prepare it for potlucks and family get-togethers. It’s a little different to bake rice, but it’s handy to not have to watch it on the stove. You can make the rice less spicy by choosing a more mild variety of the canned tomatoes with green chilies.

SERVINGS: 6-8

CATEGORY: Side Dish

METHOD: Baked

TIME: Prep: 10 min. Bake: 55 min.

Ingredients:

  • 1 cup uncooked long grain rice
  • 1 small onion, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon ground cumin
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro, optional

Directions:

In a greased 2-qt. baking dish, combine the rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake at 350° for 45 minutes.
    Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired. Yield: 6-8 servings.


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