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Better Spanish Rice


"Flavorful and delicious. No one will guess this authentic tasting rice was made from instant rice."
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20 m servings 164 cals
Original recipe yields 4 servings

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  1. Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
  2. 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

Per Serving: 164 calories; 3.4 g fat; 28 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 166 mg sodium. Full nutrition

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we eat alot of Mexican dishes and this goes perfectly with them. I use Rotel tomatoes. Its easy and delicious!

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.

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!

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!

was really good and easy to make... the kids even helped... thanks

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...

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.

I like how quick this was, but I think it needs some chili powder. Good but not the best

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 s...