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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

4.26 of 5 (20 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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  • Cynthia Mctair

    October 13, 2015

    This rice was soooo Good, I love it and will fix it when ever I want something special or bring as a dish!!

  • Barry

    July 29, 2015

    Loved it! Just the right amount of spice and twang! A keeper for a quick dish. BTW, I used the water from the can along with the broth. It added color and flavor.

  • Sarah

    July 12, 2015

    We found this recipe to be very bland when we followed the recipe. But we added garlic salt, more chili powder and cumin, plus salt and pepper, and then it was good! It also would probably taste really good with the addition of a bit of smoked paprika. But we do like spicy things, so perhaps that is why we were not satisfied with the original recipe. It tasted almost like unseasoned rice without the addition of the extra spices.

  • 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!

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