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Spanish Rice with Cilantro

Our Test Kitchen's special Spanish Rice and tomatoes seasoned with green chilies and fresh cilantro make a colorful side dish to serve with tacos for an easy, streamlined supper your family is likely to request often.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 cups uncooked instant rice
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 cup water
  • 3/4 cup beef broth
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 2 tablespoons minced fresh cilantro

Directions

  • In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes.
  • Stir in the tomatoes, water, broth, chili powder, salt, sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Sprinkle with cilantro.
Nutrition Facts
1-1/8 cups: 258 calories, 3g fat (2g saturated fat), 9mg cholesterol, 658mg sodium, 51g carbohydrate (9g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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