Spanish Rice
Minutes Prep Time: 10
Minutes Total Time: 20
Servings: 6
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 20
Servings: 6
Difficulty: easy
2 tablespoons 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 19 mg | 2% |
Carbohydrate | 19 g | 6% |
Cholesterol | 0 | |
Total Fat | 5 g | 8% |
Iron | 2 mg | 9% |
Calories | 133 kcal | 7% |
Sodium | 277 mg | 12% |
Protein | 3 g | 6% |
Saturated Fat | 2% | |
Sugars | 2 g | 0 |
Vitamin C | 3 mg | 4% |
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.
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.
Spanish Rice