Spanish Rice

Prep Time: 10 minutes Total Time: 20 minutes Serves: 6 servings (1/2 cup each)
4.14 of 5 (16 ratings)

A Spanish rice recipe starts with instant rice, tomatoes and onions combined with chili powder and cumin for an easy side dish


  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/2 cup chopped yellow onion
  • 1-1/4 cups instant white rice, uncooked
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin


  1. Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
  2. Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.


Calories: 133 Serving Size: 6 servings (1/2 cup each)


15 people have reviewed Spanish Rice
Richard December 02, 2014
Overall Rating: 5 of 5 stars

If I want to make more. Just double up on the ingredients. Right?

sharyn November 10, 2014
Overall Rating: 5 of 5 stars

I used a southwestern style chicken broth, rather than a plain one. Also used the hot rotel instead of the mild one. Served it with southwest marinaded chicken breasts and they went awesome together!

Carol October 23, 2014
Overall Rating: 5 of 5 stars

Made the rice dish to go with tacos. Taste real good and also looks colorful. I didn't use all the can of broth , I used the juice from rotel to make up the difference. Easy and fast to make.

family cook October 13, 2014
Overall Rating: 4 of 5 stars

I accidentally used the chili fixin' rotel. So I cut back the chili powder. Still turned out to be a hit with the family. It is on the spicy side.

plain jane September 25, 2014
Overall Rating: 4 of 5 stars

why not add the rotel not drained to the rice while it cooks?

Linda August 23, 2014
Overall Rating: 5 of 5 stars

I am making this for the first time.. When I serve this rice I will place a spoonful of fresh pico on top. Alway serve pico with rice. Just the right flavor.

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