- 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
|Serving Size||4 servings (about 1 cup each)|
- Heat oil in medium saucepan over medium heat. Add vegetables and rice; cook and stir 3 minutes.
- Add broth and undrained tomatoes; bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until liquid is absorbed.
For a spicier Spanish Rice, use Ro*Tel® Original Diced Tomatoes & Green Chilies.
|Amount per Serving|
|% Daily Value*|
|Total fat||4 g||7%|
|Saturated fat||0 g||2%|
|Dietary fiber||4 g||14%|
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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
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!
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!!!!
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.
I love this receta/recipe! As a Latina, I have to admit I was hesitant to deviate from my traditional Spanish rice but I am glad I did. I just have to note that I used brown rice, not instant, so I had to add extra water to the recipe. It also took me longer than the 25 minutes stated but it was sooooo well worth it. Why? Because the flavors of the diced tomatoes & green chilies made the dish pop and masked the bland crunchy brown rice taste. My finicky eaters and I loved it!
I will definitely make this recipe again, I loved the combo: corn kernels, black beans, peppers. It really makes a complete meal in itself. Both my kids eat it with no problems, yeah! Score one for mom! Just one note, for me it needed a little bit of salt and it needed more liquid, I ended up using two cans of chicken broth and of course it took almost 15 minutes more to cook. But the result was good.