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New Mexico Spanish Rice

Recipe #295147 | 50 min | 20 min prep | SERVES 12 (Change Servings)
(2) RATE IT NOW READ REVIEWS

AuntSana aka Chopped Liver

RECIPE BY: AuntSana aka Chopped Liver

This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.

Posted on: Mar 28, 2008

Print Recipe

Ingredients

  • 1/3 cup vegetable oil or canola oil
  • 1 1/2 cups long grain rice, uncooked
  • 2 medium onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 2 medium celery rib, finely chopped
  • 1 (20 ounce) can crushed tomatoes, undrained
  • 2 teaspoons ground cumin
  • 4 garlic clove, minced
  • 1 teaspoon salt
  • 1 (14 ounce) can reduced-sodium chicken broth

    • Directions

    1. 1
      Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
    2. 2
      Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.

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    Featured Reviews for This Recipe

    reviewer icon

    From: QueenBee49444

    On Apr 28, 2008

    Followed this recipe exactly and I wouldn't change a thing for the next time. This dish tastes exactly like the Spanish Rice I devour at my favorite Mexican restaurant. I was glad to see another reviewer say she will freeze leftovers because we have enough for another meal. Thanks, Aunt Sana, for posting this recipe. Made for PAC, Spring 2008

    0 people found this review helpful

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    From: Juliet from SA

    On Apr 16, 2008

    Five stars: Easy, Tasty, Makes extra for freezer, Kids didn't question what vegies they were eating, One pot!!! Busy mum's dream. I put in red pepper because I didn't have green, but otherwise followed exactly. Should have put it on the smaller burner to simmer - caught a little - but that is operator error! Beautiful.

    1 person found this review helpful

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    Nutrition Facts

    Serving Size 1 (145g)

    Recipe makes 12 servings

    Calories 168
    Calories from Fat 59 (35%)
    Amount Per Serving %DV
    Total Fat 6.6g 10%
    Saturated Fat 0.9g 4%
    Monounsaturated Fat 1.9g
    Polyunsaturated Fat 3.5g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 313mg 13%
    Potassium 243mg 6%
    Total Carbohydrate 24.8g 8%
    Dietary Fiber 1.5g 6%
    Sugars 3.0g
    Protein 3.1g 6%
    Vitamin A 150mcg 3%
    Vitamin B6 0.2mg 8%
    Vitamin B12 0.0mcg 0%
    Vitamin C 16mg 27%
    Vitamin E 1mcg 4%
    Calcium 32mg 3%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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