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Submitted by Sharlene~W
"Great side dish for your Mexican fiesta. Try with Recipe #17130! It is as good as you'll find in any Mexican restaurant. Update: 1 teaspoon cumin was added to original recipe. I took some of my reviewers suggestion and added 1 teaspoon of cumin to the recipe. They were right. Cumin definitely adds to the taste."
photo by Sharlene~W 
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
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ingredients
- 1 (15 ounce) can stewed tomatoes
- 1 1⁄2 cups chicken stock
- 1 1⁄4 cups rice
- 1 tablespoon butter or 1 tablespoon margarine
- 2 teaspoons chili powder
- 3⁄4 teaspoon oregano
- 1⁄2 teaspoon garlic salt
- 1 teaspoon cumin
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directions
- In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
- Bring to a boil; reduce heat to low.
- Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
- Garnish with green onions and/or cheddar cheese.
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Reviews
-
This was very easy and very delicious. I also made "Salsa Chicken" (#27475), sliced it, and fanned it over the top. Tonight with the leftovers I will make burritos. I'll bet there's a delicious soup waiting to happen in there too. Oh, how I love meals that turn into other meals. I will use this recipe from now on, thanks for posting!
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This was a fantastic rice recipe!! I didn't have stewed tomatoes on hand - so I used diced and it worked out great. I increased the chicken broth by 1/4 cup - to make up for the stewed tomatoes. My rice was cooked in 20 minutes. I tossed it with the grated cheddar cheese and placed it on a platter and sprinkled it with the green onions. WONDERFUL!!! Thanks for posting!!
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I sauted some green onions in the butter and then browned the rice some before I added the other ingredients. I used diced tomatoes with green chilies and cut the chili powder to 1 tsp. I also used a little less cumin and oregano than the recipe called for. But all in all, a very easy and tasty recipe for Spanish rice.
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Yummy! Much better than the boxed "Spainish Rice" you buy in the store. The chunks of tomato might not settle well with those who aren't huge tomato fans.
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Very tasty and easy! I also added cumin as well as a small can of diced green chiles. The water had cooked away after 25 minutes but the rice was still a bit crunchy and underdone so I stirred in a half cup water and cooked for another 10 minutes. Maybe my heat was too high. Still, an excellent and easy recipe for a yummy side dish! Thank you for posting!
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see 222 more reviews
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Tweaks
-
My changes were: regular diced tomatoes slightly pureed, 2-1/2 tsp. pure Ancho chile powder and only 1/4 tsp. oregano. The additions were sauteed onion w/yellow bell peppers for the color and sliced green onions and sliced black olives. I love olives in Spanish rice and enchiladas.
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This is similar to what I have made for years. I few tweaks. Heat oregeno and cumin to release fragrance. Then add rice with oil and stir for 3 minutes. One last tweak, add a bunch of cilantro just before putting the lid on
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This recipe is fantastic! I've tried many others that were "okay" but this is my new keeper! It is quick, easy and delicious. Honestly, it's as good or better than any I've had in a restaurant. Because I'm am a vegetarian, I made two simple changes: I substituted coconut oil for butter and vegetable broth for the chicken stock. This will be new staple in our house! :)
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This was pretty good, I served this with fajita vegetables instead of serving them on tortillas. Easy to make and I would make it again.
see 11 more tweaks
RECIPE SUBMITTED BY
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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