Spanish Rice

A Spanish rice recipe starts with instant rice, tomatoes and onions combined with chili powder and cumin for an easy side dish
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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings (1/2 cup each)
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2 tablespoons Pure Wesson® 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


  1. 1. 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.
  2. 2. 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.
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