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Vegetarian Spanish Rice Recipe

Vegetarian Spanish Rice Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Vegetarian Spanish Rice

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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!"

Reviewed Jan. 17, 2011

"Fantastic and flavorful! I made it with chicken broth and petite diced tomatoes. Served it with burritos. Big hit at our house - everyone loves it. This will be made again and again!"

Reviewed Mar. 15, 2010

"Easy and tasty. Goes great with burritos or fajitas."

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