Vegetarian Spanish Rice

Name: Vegetarian Spanish Rice
Prep time: 2 min
Cook time: 25 min
Total time: 27 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1 can (14-1/2 ounces) vegetable broth; 1 can (14-1/2 ounces) stewed tomatoes; 1 cup uncooked long grain rice; 1 teaspoon olive oil; 1 teaspoon chili powder; 1/4 teaspoon dried oregano; 1/4 teaspoon garlic salt

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

This rice recipe has been in our family for years. It's handy when you're in a hurry for a side dish to complement almost any main dish, not just Tex-Mex fare. —Sharon Donat of Kalispell, Montana

Ingredients

1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) stewed tomatoes
1 cup uncooked long grain rice
1 teaspoon olive oil
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon garlic salt

Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.

Nutrition Facts

2/3 cup: 156 calories, 1g fat (0 saturated fat), 0 cholesterol, 350mg sodium, 32g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

This rice recipe has been in our family for years. It's handy when you're in a hurry for a side dish to complement almost any main dish, not just Tex-Mex fare. —Sharon Donat of Kalispell, Montana

Recipe Creator