Spicy Spanish Rice Recipe

4 1 3
Spicy Spanish Rice Recipe
Spicy Spanish Rice Recipe photo by Taste of Home
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Spicy Spanish Rice Recipe

Read Reviews
4 1 3
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This is a tasty dish perk up any “ho-hum” dinner. We especially like it with chicken enchiladas. I also prepare it for potlucks and family get-togethers. It’s a little different to bake rice, but it’s handy to not have to watch it on the stove. You can make the rice less spicy by choosing a more mild variety of the canned tomatoes with green chilies.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 1 cup uncooked long grain rice
  • 1 small onion, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon ground cumin
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro, optional

Directions

In a greased 2-qt. baking dish, combine the rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake at 350° for 45 minutes.
Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired. Yield: 6-8 servings.
Originally published as Spicy Spanish Rice in Country Extra January 2007, p49

Nutritional Facts

3/4 cup: 186 calories, 9g fat (3g saturated fat), 13mg cholesterol, 290mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 1 cup uncooked long grain rice
  • 1 small onion, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon ground cumin
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro, optional
  1. In a greased 2-qt. baking dish, combine the rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake at 350° for 45 minutes.
  2. Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired. Yield: 6-8 servings.
Originally published as Spicy Spanish Rice in Country Extra January 2007, p49

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Reviews forSpicy Spanish Rice

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jmhager User ID: 6296333 164931
Reviewed Dec. 31, 2011

"Delicious rice dish. Wife loves olives, so we added some extra, and cilantro is a must. Not really all that spicy, but just enough for us, and we usually like really spicy dishes. Look forward to making this again!"

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