Southwestern Rice
Ro*Tel

A zesty blend of vine-ripened tomatoes and diced green chilies.

Southwestern Rice

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Long grain rice kicked up with zesty tomatoes, corn, peppers and black beans

3.55 of 5 (31 ratings)
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  • Prep Time: 5 Min
  • Total Time: 25 Min
  • Makes: 4 servings (about 1 cup each)

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INGREDIENTS

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 cup frozen Southwest mixed vegetables (corn, black beans, red peppers)
  • 1 cup long-grain white rice, uncooked
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained

DIRECTIONS

  1. Heat oil in medium saucepan over medium heat. Add vegetables and rice; cook and stir 3 minutes.
  2. Add broth and undrained tomatoes; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed.

COOK'S TIPS

For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.

NUTRITION INFORMATION

  • Calories: 256
  • Serving Size: 4 servings (about 1 cup each)

View Nutrition Information

Nutrition Information
Amount per Serving
Calories 256  
    % Daily Value*
Total Fat 4 gram 7%
Saturated fat 0 gram 2%
Cholesterol 0 mg
Sodium 497 mg 21%
Carbohydrate 46 gram 15%
Dietary fiber 4 gram 14%
Sugars 4 gram
Protein 7 gram
Vitamin A   6%
Vitamin C   24%
Calcium   5%
Iron   13%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Southwestern Rice

Long grain rice kicked up with zesty tomatoes, corn, peppers and black beans

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  • jackie2830

    November 15, 2013

    Very tasty! I couldn't find the specific frozen veggies, so I just used frozen mixed vegetables and added half a yellow pepper. I was going to add cumin, however we enjoyed this with Hellman's Crunchy Tortilla Chicken [so good] and it had both Chili pepper and lime juice so it was spicy enough. Such a totally delicious meal! Plus quick/easy!

  • Fenaye

    August 02, 2013

    This was good. I used one can of drained red beans instead of the frozen veggie mix. I also added a little salt, cumin, paprika, cayenne and black pepper.

  • Barbara

    June 09, 2012

    I live in Arizona close to a border town. I have made many versions of spanish rice and by mutual agreement of more than 40 people at a gathering this recipe was voted most awesome. Even my 3 grandchildren requested multiple servings

  • socalmom

    March 03, 2012

    I made this last night to go with our enchiladas. This is so good! I added a bit of cumin and a little lime juice. I know I will be making this regularly. Thanks Rotel!

  • the retreat center

    November 16, 2011

    I really like this recipe very easy and quick...although im a cook i had to improvise this recipe with a little bit of spices to tweek the whole recipe...i added spanish paprika,ground cumin,tumeric,and oregano for the flavor...i also used green pepper instead of red...it was to die for!!!!

  • mamoobarbie

    August 15, 2011

    To Reviewer1, I have read and reread this recipe and can find nothing stating this dish is supposed to be a meatless/vegetarian dish. It sounds like a dish that can be changed up to be whatever you want it to be, fish, chicken, beef, pork or just like it is with any kind of broth you want.


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