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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (211g) Recipe makes 4 servings The following items or measurements are not included below: diced fire roasted tomatoes 2 chipotle chiles in adobo |
||
| Calories 277 | ||
| Calories from Fat 77 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 629mg | 26% | |
| Potassium 218mg | 6% | |
| Total Carbohydrate 43.3g | 14% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 2.1g | ||
| Protein 6.1g | 12% | |
Ingredients
- 1 cup uncooked long grain rice
- 1 cup sweet onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can muir glen diced fire roasted tomatoes (include the juice)
- 1 3/4 cups chicken broth
- 2 canned chipotle chiles in adobo, finely minced (include 2 teaspoons adobo sauce)
- 1/4 cup sliced black olives, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
Directions
1
Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.2
Cook until tender and slightly golden.3
Add rice, stir fry for about one minute.4
Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.5
Allow to sit undisturbed for 5 minutes.6
Fluff with a fork and serve garnished with cilantro leaves if using.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > European > Southern (Mediterranean) > Spanish
- Cuisine > North American > United States
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Salsa Champ
On Apr 13, 2008
I followed this recipe to a tee and I have a pan full of mushy rice! I thought it sounded like too much liquid and I should have followed my instincts. I'll never make this again. I would love to hear from others who had this same experience.
From: crunchymomof2
On Jan 12, 2008
This was super tasty. I did do somethings different. I used brown rice (I think instant rice might cook down better, but not sure). I didn't have the chipotle peppers so I used a jalapeno (chopped & seeded) it had a little heat to it. Will make this again whenever I'm in the mood for mexican food. Very easy recipe, this was my first time to make spanish rice.
From: mikekey
On Oct 14, 2007
This is the best Spanish rice I have ever tasted. Love the smoky heat of the chipotle. I couldn't find the fire-roasted tomatoes, but regular diced tomatoes worked fine. Made for Fall 2007 PAC.
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