Spanish Rice with Cilantro Recipe
Spanish Rice with Cilantro Recipe photo by Taste of Home

Spanish Rice with Cilantro Recipe

Publisher Photo
Our Test Kitchen's special Spanish Rice and tomatoes seasoned with green chilies and fresh cilantro make a colorful side dish to serve with tacos for an easy, streamlined supper your family is likely to request often.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 cups uncooked Minute® White Rice
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 cup water
  • 3/4 cup beef broth
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1-1/8 cups (prepared with reduced-sodium broth) equals 258 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 658 mg sodium, 51 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Directions

  1. In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes.
  2. Stir in the tomatoes, water, broth, chili powder, salt, sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Sprinkle with cilantro. Yield: 4 servings.
Originally published as Spanish Rice in Simple & Delicious September/October 2006, p23

Nutritional Facts

1-1/8 cups (prepared with reduced-sodium broth) equals 258 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 658 mg sodium, 51 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Reviews for Spanish Rice with Cilantro

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 19, 2009

"Very Tasty! MAde this for my daughter who is a vegetarian and she loved it! Goes very nicely with tacos to round out a full meal."

MY REVIEW
Reviewed Oct. 9, 2009

"I make this every time I make tacos or enchiladas. In stead of the canned diced tomatoes with green chillies I use a reg. can of diced tomatoes and a draines can of chopped green chillies for a little more heat, I sometimes add cut up cooked chicken to turn it into a main course meal. This is the best spanish rice recipe i have tried and my family agrees."

MY REVIEW
Reviewed Feb. 1, 2008

"It's funny! I have eaten rice like this but Spanish people don't make this rice. I know, I'm Spanish."

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