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Quick Spanish Rice

We were always glad to see a big bowl of this festive rice on the table. The carrots, peas and tomatoes make it so pretty. This versatile side dish goes great with any meat or Mexican meal. — Jerri Moror, Rio Rancho, New Mexico
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 cup uncooked long grain rice
  • 2 tablespoons canola oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 2 large tomatoes, peeled and chopped
  • 1/3 cup frozen peas, thawed
  • 1/3 cup diced cooked carrots

Directions

  • In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender.
  • Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through.
Nutrition Facts
3/4 cup: 185 calories, 5g fat (0 saturated fat), 1mg cholesterol, 40mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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