Spicy Spanish Rice Recipe

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This is a tasty dish 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.

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Spicy Spanish Rice Recipe

Prep: 10 min. Bake: 55 min.

Yield: 6-8 Servings

10 55 65

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 canola 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.

Nutritional Facts 1 serving (3/4 cup) equals 186 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 290 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Spicy Spanish Rice in Country Extra January 2007, p49

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Spicy Spanish Rice

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(1-1) of 1 reviews

Reviewed on Dec. 31, 2011 by jmhager

Delicious rice dish. Wife loves olives, so we added some extra, and cilantro is a must. Not really all that spicy, but just enough for us, and we usually like really spicy dishes. Look forward to making this again!