Spanish Rice

Muir Glen Spanish Rice


1 tablespoon olive oil

2 cloves garlic, finely chopped

1 medium onion, chopped (1/2 cup)

1/2 medium green bell pepper, diced (1/2 cup)

1 cup uncooked regular long-grain rice

1/4 teaspoon coarse salt (kosher or sea salt)

1/4 teaspoon crushed red pepper

1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1 cab (14 oz) reduced-sodium chicken broth or vegetable broth

Prep time: 15 minutes  |  Total time: 40 minutes

Rich, smoky, fire roasted tomatoes provide a unique flavor twist in this new version of a classic recipe.

Preparation & Directions

  1. In 3-quart saucepan, heat oil over medium heat. Cook garlic, onion and bell pepper in oil about 5 minutes, stirring constantly, until crisp-tender. Stir in rice, salt and crushed red pepper.

  2. Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.

High Altitude (3500-6500 ft): Add 1/3 cup water in step 2 with tomatoes and broth.

Serve as a side dish with enchiladas or tacos. Or, stir in cooked black beans and use as a burrito filling.

We recommend using organic ingredients where available. For more information see Why Organic?