Quick Spanish Rice Recipe

5 2 3
Quick Spanish Rice Recipe
Quick Spanish Rice Recipe photo by Taste of Home
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Quick Spanish Rice Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Yield: 6 servings.
Originally published as Spanish Rice in Taste of Home April/May 1997, p35

Nutritional Facts

3/4 cup: 185 calories, 5g fat (0 saturated fat), 1mg cholesterol, 40mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 cup uncooked long grain rice
  • 2 tablespoons cooking oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 2 large tomatoes, peeled and chopped
  • 1 cup water
  • 1 cup chicken broth
  • 1/3 cup frozen peas, thawed
  • 1/3 cup diced cooked carrots
  1. In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Yield: 6 servings.
Originally published as Spanish Rice in Taste of Home April/May 1997, p35

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Reviews forQuick Spanish Rice

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2124arizona User ID: 845443 268472
Reviewed Jun. 25, 2017

"This goes with any enchilada or burrito main dish."

MY REVIEW
vewebber58 User ID: 998755 73045
Reviewed Apr. 21, 2011

"This was quite different from the Spanish rice my mom used to make, which involved canned tomatoes, tomato sauce, green pepper and bacon....a delicious rice dish in itself....but this went so nicely with the chicken torilla bake that accompanied it. The more highly flavored dish I think of when I think "Spanish rice" wouldn't have been as good as a companion for this recipe. We loved it, and when I make the chicken dish in the future, this is the rice dish I'll make to go with it."

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