Spanish Rice with Cilantro Recipe

3.5 4 7
Spanish Rice with Cilantro Recipe
Spanish Rice with Cilantro Recipe photo by Taste of Home
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Spanish Rice with Cilantro Recipe

Read Reviews
3.5 4 7
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 cups uncooked instant 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

Directions

In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes.
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: 258 calories, 3g fat (2g saturated fat), 9mg cholesterol, 658mg sodium, 51g carbohydrate (9g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 cups uncooked instant 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
  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

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katlaydee3 User ID: 3741999 142293
Reviewed Nov. 29, 2014

"I thought this was just okay but not great. Probably will not make again, no depth of flavor."

MY REVIEW
bigpotsy User ID: 1145143 143302
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
sugabug2006 User ID: 2802824 158051
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
mignam5 User ID: 1347080 142292
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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