Flavorful and delicious. No one will guess this authentic tasting rice was made from instant rice.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.

    Advertisement
  • Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

Nutrition Facts

164 calories; protein 3.6g; carbohydrates 28g; fat 3.4g; sodium 165.7mg. Full Nutrition
Advertisement

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2011
we eat alot of Mexican dishes and this goes perfectly with them. I use Rotel tomatoes. Its easy and delicious! Read More
(18)
42 Ratings
  • 5 star values: 25
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2011
we eat alot of Mexican dishes and this goes perfectly with them. I use Rotel tomatoes. Its easy and delicious! Read More
(18)
Rating: 4 stars
06/22/2009
Fast and easy. I added 1/4 jalapino to give it just a bit of heat. I will next time stir in the cilantro just before serving. Read More
(17)
Rating: 4 stars
04/24/2011
Very good and easy recipe. The only changes I made were used beef broth cause that is all I had and used Rotel instead of diced tomatoes. YUM! Read More
(12)
Advertisement
Rating: 5 stars
03/29/2011
I used Rotel instead of plain diced tomatoes - the green chiles give it a little extra kick. I also added a good shake of garlic powder and cumin. Perfect! Read More
(9)
Rating: 4 stars
01/24/2012
Not bad. As others recommended I used diced tomatoes w/ green chiles, I added a spoonful of tomato paste to boost the tomato flavor, vegetable broth (to make it vegetarian), a dash of cumin and a little chili powder. It was more flavorful this way and I would probably make this again for a quick throw together side dish. Made it as an accompaniment to the Delicious Black Bean Burrito recipe from this site, which I highly recommend. Read More
(7)
Rating: 4 stars
01/05/2012
was really good and easy to make... the kids even helped... thanks Read More
(5)
Advertisement
Rating: 5 stars
12/15/2011
Very good recipe. The only thing I did different was instead of the tomatoes I used a can of ROTEL Chili Fixin's for a little extra zing. Read More
(4)
Rating: 4 stars
07/27/2011
I like how quick this was but I think it needs some chili powder. Good but not the best Read More
(4)
Rating: 5 stars
12/19/2012
Thank you mjhutch for this recipe. I tried other rice recipes on this site but since I'm a cooking know-nothing I screwed 2 of them up. This one though was by far the easiest. Following the super-easy instructions my rice came out perfect! (I used the instant white rice like the recipe asked for. I also added the cilantro at the very end like someone else suggested.) Next time I made this I altered the recipe as follows: added 1 small can of diced jalapenos and some fresh cut corn kernels to the rice- tomatoes-broth mix. Then about 1/2 way through the simmering I added 1 cut zucchini. (I added the zucchini late to keep their color and crunchy texture.) This tasted so good and made it so hearty almost a meal in itself. Being Mexican (that's why I added the japalenos) I know Spanish Rice and this is among the best I've had! Now everyone is asking me about the recipe and even my mom can't believe I made a spanish rice better than hers! Rename it "Best Spanish Rice!" Read More
(3)
Advertisement