Quick Spanish Rice
Great side dish for your Mexican fiesta. Try with Recipe #17130! It is as good as you'll find in any Mexican restaurant. Update: 1 teaspoon cumin was added to original recipe. I took some of my reviewers suggestion and added 1 teaspoon of cumin to the recipe. They were right. Cumin definitely adds to the taste.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1 1/2 cups chicken stock
- 1 can stewed tomatoes
- 1 tablespoon butter or 1 tablespoon margarine
- 1 1/4 cups rice
- 3/4 teaspoon oregano
- Carbohydrate 39.3424584401857 g
- Cholesterol 2.70000000228245 mg
- Fat 3.98568531341298 g
- Fiber 2.18677503506839 g
- Protein 6.31819250191725 g
- Saturated Fat 0.864370062744222 g
- Serving Size 1 1 serving(s) (218g)
- Sodium 615.890968858797 mg
- Sugar 37.1556834051173 g
- Trans Fat 0.346273500063909 g
- Calories 217 calories
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor). Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done). Garnish with green onions and/or cheddar cheese.
