Total Time
Prep 5 mins
Cook 25 mins

Great side dish for your Mexican fiesta. Try with Chile Verde (Beef or Pork)! 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.

Ingredients Nutrition


  1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
  2. Bring to a boil; reduce heat to low.
  3. 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).
  4. Garnish with green onions and/or cheddar cheese.


Most Helpful

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!

Pippy June 04, 2002

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!!

Graybert May 06, 2002

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.

Marla in California October 19, 2002

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