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Spicy Spanish Rice

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.
  • Total Time
    Prep: 10 min. Bake: 55 min.
  • Makes
    6-8 servings


  • 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


  • 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.
  • 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.

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