This Spanish Rice is so incredibly flavorful, you’ll be so surprised with how easy and quick it is to make!

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I didn’t realize it until recently, but Kenya is a rice eatin’ machine. He’ll eat rice no matter what time of day it is and forget a fork or a spoon — he loves scooping it up with his hands right into his mouth (though I am working on using the fork and spoon more often). And whenever we go to Kenya’s favorite Mexican restaurant, he proudly tells the waiter, “I want RICE”.

This week I’ve been featuring a series of new recipes that can be prepared using leftovers from the night before. It should come as no surprise that Spanish rice is one of Kenya’s favorites. I like to make a big batch of it and give him some of the rice one night, some in his lunch the next day with (yesterday’s recipe) healthy “refried” beans and then some more in a chicken and rice burrito on the third night (look for that recipe to appear tomorrow). For those of you trying to stretch your budget and meal time preparation (and these days, who isn’t?), this recipe is the perfect solution for achieving both!

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Spanish Rice

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Author: Catherine McCord
Cook Time 1 minute
Total Time 1 minute

Ingredients  

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups brown rice (i used short grain brown rice)
  • 3 cups chicken stock (i used low sodium)
  • 1 14 oz can diced tomatoes, undrained
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 2 tsp kosher salt

Instructions 

  • Heat the olive oil in a heavy bottomed pot.
  • Saute the onions for 5 minutes or until translucent. Add the garlic and cook another minute.
  • Place rice in the pot and stir to coat with oil.
  • Add the chicken stock, diced tomatoes and remaining ingredients and stir.
  • Bring the mixture to a boil, reduce the heat to low, cover and cook for 1 hour or until tender.
  • Serve.

Nutrition

Sodium: 960mg | Sugar: 4g | Fiber: 3g | Cholesterol: 5mg | Calories: 310kcal | Fat: 6g | Protein: 9g | Carbohydrates: 57g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. this is so delicious. I just made a batch and added diced carrots too. Will definitely be making this a lot as spanish rice is one of my favorite things to eat.

  2. I would like to try this for my som who loves rice too. Can I use fresh tomatoes instead of canned? If so, what other adjustments would I need to make?
    Thanks!

  3. my daughter won’t eat tomatoes, but probably would eat it if I used tomato sauce. What quantity would you recommend for substituting tomato sauce for diced tomatoes?

  4. […] and set to cook all day on low while we are out doing our thing.  I am going to add on this yummy spanish rice recipe and veggies to complete our meal. Didn’t figure out points for this – but if you […]

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  6. Thank you! Thank you! My 17 month old ate so much spanish rice tonight! He never eats so much (except for crackers) so I was so happy! It’s so healthy for him, too! I also made the refried beans and they were delicious! My toddler tasted them, at least! DH and I finished them off with chips. Yum!

  7. Great tasting, easy recipe. The whole family (including my 15-month old) enjoys this one!! Perfect for my vegetarian meals-only daycare.

  8. OMG, I love your site, it is too cute, and my toddler is a rice machine too! He loves anything with rice, spicy too!

  9. My fav meal (like you) was my mom’s homemade mracaoni and cheese. So simple, yet so good. We always had it every Ash Wednesday and Good Friday. Amazing covered in ketchup.

  10. I like to just toss all the ingredients into a rice cooker and watch it come out perfect in about 45 minutes!

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