I made this earlier today because I wasn’t sure exactly how long it would take to make it. It came out so good I couldn’t stop munching on it. I added the cheese later when I reheated it, and it was even better. But if you want to save some calories, it tastes great without the cheese. I served this with beef burritos and enchiladas.
I’m usually terrible when it comes to cooking rice. It always comes out too mushy. This, however, is tender and moist, not mushy.
Serve on the side with burritos, enchiladas, fajitas, or tacos. If you want to make a full dinner out of it, add ground beef or cooked chicken, and corn or baby peas. 
Prep: 15 minutes
Cook: 30-40 minutes
Yield: 8 1/2 cup servings
Ingredients:
- 1-1/2 C of uncooked long grain (long-cooking) rice* (I used white rice, but brown would be better)
- 14-1/2 oz. can of chicken broth (or 14 oz water and 2 boullion cubes)
- 10-oz. can Mild Rotel Tomatoes with Chiles*
- 3/4 bell pepper, chopped (I use about 3 slices each of red, orange and yellow)
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/2 tsp cumin
- 2 Tbsp butter or olive oil (I use 1 Tbsp of each)
- 1 C of shredded Mexican blend cheese
Directions:
In large skillet with lid, on medium high, melt butter or olive oil (or both – olive oil will keep butter from burning).
Add green onions, garlic and bell pepper. Saute for about five minutes.
Add uncooked rice and saute until it turns a nice golden brown.
Combine tomatoes with liquid and chicken stock to equal 3 cups of liquid.
Add canned tomatoes and chicken stock and stir. Bring to boil, then cover and simmer for 20-25 minutes, or until rice is tender and has absorbed the liquid.
Sprinkle with salt and pepper (if desired) and top with another Tbsp of butter and stir. Sprinkle with shredded cheese, cover and let sit 5 minutes until melted.
Yields about 4-1/2 cups.
* If using long-grain (long-cooking) rice, use twice as much liquid. For example, for every cup of rice use two cups liquid. The rice will swell and will yield about three cups of cooked rice. I use Mahatma long grain rice.
* If you use minute rice, use equal amounts of liquid. For example, for every cup of Minute rice use one cup of liquid. It will yield about two cups of cooked rice. Measure canned tomatoes with liquid, and chicken stock to equal the liquid specified on package of rice.
Substitutions:
Instead of Rotel tomatoes, you can use 8 oz. of tomato sauce with 2 cups chicken broth, or canned or fresh diced tomatoes, tomato paste, or salsa. Basically, you want a total of 3 cups of liquid to go with 1-1/2 cups of long-grain rice.
I think the Mild Rotel Tomatoes with Chiles is pretty spicy, but it’s tastes great. Cool it down quickly with some sour cream or drink a glass of milk.
You can also use boiling water with chicken bouillon cubes instead of chicken stock.
Printable recipe without images:
Cheesy Spanish Rice
Prep: 15 minutes
Cook: 30-40 minutes
Yield: 8 1/2 cup servings
Ingredients:
- 1-1/2 C of uncooked long grain (long-cooking) rice* (I used white rice, but brown would be better)
- 14-1/2 oz. can of chicken broth (or 14 oz water and 2 boullion cubes)
- 10-oz. can Mild Rotel Tomatoes with Chiles*
- 3/4 bell pepper, chopped (I use about 3 slices each of red, orange and yellow)
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/2 tsp cumin
- 2 Tbsp butter or olive oil (I use 1 Tbsp of each)
- 1 C of shredded Mexican blend cheese
Directions:
In large skillet with lid, on medium high, melt butter or olive oil (or both – olive oil will keep butter from burning).
Add green onions, garlic and bell pepper. Saute for about five minutes.
Add uncooked rice and saute until it turns a nice golden brown.
Combine tomatoes with liquid and chicken stock to equal 3 cups of liquid.
Add canned tomatoes and chicken stock and stir. Bring to boil, then cover and simmer for 20-25 minutes, or until rice is tender and has absorbed the liquid.
Sprinkle with salt and pepper (if desired) and top with another Tbsp of butter and stir. Sprinkle with shredded cheese, cover and let sit 5 minutes until melted.
Yields about 4-1/2 cups.
* If using long-grain (long-cooking) rice, use twice as much liquid. For example, for every cup of rice use two cups liquid. The rice will swell and will yield about three cups of cooked rice. I use Mahatma long grain rice.
* If you use minute rice, use equal amounts of liquid. For example, for every cup of Minute rice use one cup of liquid. It will yield about two cups of cooked rice. Measure canned tomatoes with liquid, and chicken stock to equal the liquid specified on package of rice.
Substitutions:
Instead of Rotel tomatoes, you can use 8 oz. of tomato sauce with 2 cups chicken broth, or canned or fresh diced tomatoes, tomato paste, or salsa. Basically, you want a total of 3 cups of liquid to go with 1-1/2 cups of long-grain rice.
I think the Mild Rotel Tomatoes with Chiles is pretty spicy, but it’s tastes great. Cool it down quickly with some sour cream or drink a glass of milk.
You can also use boiling water with chicken bouillon cubes instead of chicken stock.
Bon appétit!
Family Rating: 
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