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Quick Spanish Rice

 Quick Spanish Rice
We were always glad to see a big bowl of this festive rice on the table. The carrots, peas and tomatoes make it so pretty. This versatile side dish goes great with any meat or Mexican meal. — Jerri Moror, Rio Rancho, New Mexico
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup uncooked long grain rice
  • 2 tablespoons canola oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 2 large tomatoes, peeled and chopped
  • 1/3 cup frozen peas, thawed
  • 1/3 cup diced cooked carrots

Directions

  • In a large skillet over medium heat, saute rice in oil until lightly
  • browned. Add the onion, garlic and salt if desired; cook over low
  • heat until onion is tender.
  • Add water and broth. Bring to a boil. Reduce heat; cover and simmer
  • until water is almost absorbed. Stir in the tomatoes, peas and
  • carrots; cover and cook until liquid is absorbed and vegetables are
  • heated through. Yield: 6 servings.
Nutritional Facts:Diabetic Exchanges: One 3/4-cup serving prepared with low-sodium broth and without salt) equals 2 starch, 1 fat; also, 185 calories, 40 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 4 gm protein, 5 gm fat.