Ingredients
Units
Scale
- 2 tablespoons Canola Oil
- 1/2 cup chopped yellow onion
- 1–1/4 cups instant white rice, uncooked
- 1 1/2 can (14 oz each) reduced-sodium chicken broth
- 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
Instructions
- 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.
- 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.
Notes
- How much rice per person? Plan on ¼ cup uncooked rice per person. Once the rice is cooked it will end up being about ¾ – 1 cup per person. If a recipe calls for 3 cups uncooked rice plan on it feeding about 12 people.
How to Store:
Store any leftover Spanish Rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to restore moisture and keep it flavorful.
- Prep Time: :10
- Cook Time: :20
- Category: Side Dish
- Method: Stove Top
- Cuisine: Mexican