Save on Pinterest

Spicy Spanish Rice

Total Time

Prep: 10 min. Bake: 55 min.


6-8 servings

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.


  • 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 canola oil
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons minced fresh cilantro, optional


  1. Preheat oven to 350°. In a greased 2-qt. baking dish, combine rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake 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.

Nutrition Facts

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

Recommended Video