Quick Spanish Rice

found on recipezaar.com #17126 by Sharlene W. Although I decreased the chili powder to 1 tsp instead of 2. This tastes as good as the restaurant. A favorite in my family.

Yield: 1 serving
Community Recipe from

Ingredients

  • 15 ounce(s) can of stewed tomatoes
  • 1 1/2 cup(s) chicken stock
  • 1 1/4 cup(s) rice
  • 1 tablespoon(s) butter
  • 1/2 teaspoon(s) garlic salt
  • 1/4 teaspoon(s) chili powder
  • 3/4 teaspoon(s) oregano
  • 1 teaspoon(s) ground cumin

Preparation

  1. 1. Mash tomatoes with a potato mashes or give a quick spin in food processor.
  2. 2. In a medium saucepan, combine all ingredients. Bring to boil; reduce to low.
  3. 3. Cover and simmer 25 minutes or until rice is done (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done.) Note: brown rice takes longer to cook. (makes 8 servings) (4 Weight Watchers Points Plus for per serving)
January 2012

This recipe is a personal recipe added by ADMZFAM and has not been tested or endorsed by MyRecipes.

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