Spanish Rice

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

Spanish Rice

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

4.31 of 5 (17 ratings)
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  • Prep Time: 10 Min
  • Total Time: 20 Min
  • Makes: 6 servings (1/2 cup each)

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  • 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)

View Nutrition Information

Nutrition Information
Amount per Serving
Calories 133  
    % Daily Value*
Total Fat 5 gram 8%
Saturated fat 0 gram 2%
Cholesterol 0 mg
Sodium 276 mg 12%
Carbohydrate 19 gram 6%
Dietary fiber 1 gram 3%
Sugars 2 gram
Protein 3 gram
Vitamin A   3%
Vitamin C   4%
Calcium   2%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

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Spanish Rice

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

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  • Charlie

    May 30, 2015

    I've been using Ro-Tel for a long time in my rice. In addition to the list of ingredient I add Mexican oregano and cilantro. Also, smoked paprika and garlic.

  • Richard

    December 02, 2014

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

  • sharyn

    November 10, 2014

    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

    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

    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

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

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The signature blend of vine-ripened tomatoes, zesty green chilies and savory mixture of spices in Ro*Tel that turns ordinary dishes into a medley of delicious, bold flavors.