Spanish Rice
- Yield: 6 servings (1/2 cup each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 5
- Saturated Fat
- 0
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 160
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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. 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.