Vegetarian Spanish Rice Recipe
Vegetarian Spanish Rice Recipe photo by Taste of Home

Vegetarian Spanish Rice Recipe

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This rice recipe has been in our family for years. It's handy when you're in a hurry for a side dish to complement almost any main dish, not just Tex-Mex fare. —Sharon Donat of Kalispell, Montana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 can (14-1/2 ounces) vegetable broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup uncooked long grain rice
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic salt

Nutritional Facts

2/3 cup: 156 calories, 1g fat (trace saturated fat), 0mg cholesterol, 350mg sodium, 32g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges:2 starch


  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Yield: 6 servings.
Originally published as Spanish Rice in Light & Tasty October/November 2004, p29

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Reviewed Jun. 10, 2016

"I am not confident at all in my rice-cooking skills but this recipe was easy and came out great. I used a can of tomatoes that had peppers in it and I also added a little cumin and tony chacheres. I also used jasmine rice because I didn't realize that we were out of regular rice. It was so good."

Reviewed Apr. 9, 2014

"So quick & easy."

Reviewed Jul. 6, 2012

"Tasty and quick to make. Great side for mexican dishes."

Reviewed Jun. 23, 2011

"Too many tomatoes"

Reviewed Feb. 1, 2011

"This is what my husband asks for every time we have enchiladas or tacos or taco salad, etc. We tried it once and we don't see a need to try any others. Four thumbs up!"

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