We were always glad to see a big bowl of this festive rice on the table. The carrots, peas and tomatoes make it so pretty. This versatile side dish goes great with any meat or Mexican meal. — Jerri Moror, Rio Rancho, New Mexico
Quick Spanish Rice
Quick Spanish Rice
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1 cup uncooked long grain rice
- 2 tablespoons canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt, optional
- 1 cup water
- 1 cup chicken or vegetable broth
- 2 large tomatoes, peeled and chopped
- 1/3 cup frozen peas, thawed
- 1/3 cup diced cooked carrots
Directions
- In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender.
- Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through.
Nutrition Facts
3/4 cup: 185 calories, 5g fat (0 saturated fat), 1mg cholesterol, 40mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
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