Spanish Rice


This rice recipe is family classic and pairs very well with all Mexican dishes.


  • 2 tsp. olive oil
  • 1 c. frozen corn
  • 1 c. white rice
  • 1 10 oz. can of Rotel tomatoes with chiles, drained and reserve the liquid
  • enough chicken broth to make 2 c. of liquid
  • salt and pepper to taste


  1. Heat olive oil over medium high heat in a skillet or sauce pan. Add the corn and cook for 2 minutes, then add the rice and cook until rice becomes chalky, about 2 to 3 minutes. Add the drained tomatoes and the 2 c. of liquid (reserved juice from tomatoes plus the broth). Depending on how flavorful your broth is, adjust seasoning with salt and pepper.
  2. Cover and bring to a boil, then reduce heat to low, and cook for 15 to 17 minutes, or until done.

Spanish Rice:


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