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3.6 of 5 (31 ratings)

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  • 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

Nutrition Information*

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

View complete nutrition information


  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 close
Amount per Serving
Calories 256  
  % Daily Value*
Total fat 4 g 7%
Saturated fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 497 mg 21%
Carbohydrate 46 g 15%
Dietary fiber 4 g 14%
Sugars 4 g  
Protein 7 g  
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
12 reviews you can use for Southwestern Rice
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User Rating: 5 stars

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!

Posted by: jackie2830 | on 11/15/2013
User Rating: 4 stars

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.

Posted by: Fenaye | on 08/02/2013
User Rating: 5 stars

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

Posted by: Barbara | on 06/09/2012
User Rating: 1 stars

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!

Posted by: socalmom | on 03/03/2012
User Rating: 5 stars

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 was to die for!!!!

Posted by: the retreat center | on 11/16/2011
User Rating: 4 stars

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.

Posted by: mamoobarbie | on 08/15/2011
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