286 calories; protein 5.7g 11% DV; carbohydrates 50.9g 16% DV; fat 6.2g 10% DV; cholesterol 2mg 1% DV; sodium 696.6mg 28% DV. Delicious results for minimal effort. Even though I ususally use homemade salsa, I think the Pace "Make Mine Medium" gives the right amount of heat and flavor to the dish. Congrats! In a large skillet over medium heat, heat 2 tablespoons of oil. ¼ cup chicken broth or chicken stock (or water) Cilantro, to garnish (optional) Rinse rice, then cook it in a rice cooker or on the stovetop until al dente. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. this link is to an external site that may or may not meet accessibility guidelines. Not a bold flavour, maybe a bit of more garlic to spice it up a bit. https://www.delish.com/cooking/recipe-ideas/a25416825/spanish-rice-recipe Overall - not impressed. I made this spanish rice for Xmas Eve Dinner, it was excellent. Cover and bake for 45 minutes or until chicken and rice are tender. I added just 1/4 tsp. ;). And as with alot of recipes when you brown or toast the rice first then you add the liquid. It's even better when you add diced green & red peppers to the rice you are browning or use green onion instead of white/red. This is not supposed to be a "sticky rice" like Puerto Rican or Chinese rice, but that's what you'll get if you don't saute it first. Thanks for a great recipe that everyone can master and enjoy! I also add a little cayenne, but that is just my preference! Also, make sure you have a tight fitting lid...cover it with foil to make it tighter if necessary. Tasty and easy to make. i found it kinda bland. :). this was sooo good and sooo easy to make! Mix rice into skillet, stirring often. If you are adding fresh garlic, add it after sauteing the rice and only cook it long enough for it to release it's aroma..don't brown it-it will turn bitter. ¼ teaspoon garlic powder. Add comma separated list of ingredients to include in recipe. This is a good recipe. I discovered that my celery salt had expired, so I substituted 1/3 tsp. salt, and that worked fine. Did it exactly as recipe says except substituted with ROTEL...what I don't understand is people giving low stars but yet they make all these changes to the recipe...brown rice, etc. ( I usually make this with my enchiladas so I have it on hand) I also add cumin which is ESSENTIAL and green chiles. If we do, it definitely needs more than suggested or it's pointless adding. I don't agree that you should brown it.... it should turn translucent, but not brown. By the way recipe say to cook onions on med. I modified it for a large group and used 6 cups chicken broth, 1 1/2 cups picante sauce and 4 cups rice. This takes less time than indicated for the rice to be done. Next time, i'll use all brown rice since it is so much healthier for you! I too would cut back on the salt in the broth etc next time. Bake, uncovered, at 425° for 20 minutes. Easy and so delicious. -Cindy Clark, Mechanicsburg, Pennsylvania, Spanish Rice and Chicken Recipe photo by Taste of Home. Most people won't think twice about serving basic cornbread when is on the table. However I do make a few changes. I only brown rice a few minutes longer after it's turned WHITE (very apparent white color). This worked perfectly with our chicken enchiladas and Frijoles a la Charra. I know you'll enjoy is as much as we do. Taste of Home is America's #1 cooking magazine. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Amount is based on available nutrient data. Nutrient information is not available for all ingredients. I have used this recipe for at least 10 years, loved it, but just never gave it a review. I just get really annoyed when people change up recipes and then low star it It ridiculous. Tasty...I really like the way this is seasoned. Remove chicken from pan. Easy to make (while managing the kids and keeping an eye on the inbox). x 9-in. Do not understand how this could be award winning. I added about 2 & 1/2 C. chicken broth. Pour in the chicken stock, fire … the texture was great though. After you add the liquid, bring the rice to a full, rolling boil before turning it down to low and putting the lid on. We couldn't taste the dirty bland-ness of brown rice at all, the flavor was perfect. That ought to tell you something. Mix rice into skillet, stirring often. Saute onion, peppers, garlic and green … I use the Vigo Yellow Rice Authentic Spanish Recipe for this dish and it is packed full of flavor. I've been making this recipe since I first cut it out of the magazine, probably 20 years! I double the amount of rice and chicken broth and use garlic powder, not garlic salt. Don't peek while the rice it cooking! 1 teaspoon salt. for about 5 minutes it doesn't say you have to. ¼ teaspoon ground cumin. i had extra long grain rice and i only used 1 cup and the whole amount of liquid as stated. One of my favorite recipes for chicken and rice! 1 tablespoon tomato paste. Information is not currently available for this nutrient. However I did have to add some water & let it simmer a little longer to get the rice done. Best Spanish rice I have ever made. When rice begins to brown, stir … Info. I use enchilada sauce instead of salsa-just about 1/2 of a small can. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Allrecipes is part of the Meredith Food Group. I then just added garlic and onion powder to it, spread it in a 9x13 baking pan and sprinkled mexican blend cheese over the top and put in the oven for about 15 min till the cheese was melted. Great recipe. I sauteed onions and then added broth, rice, and salsa and cooked slowly so that rice would be soft. Your daily values may be higher or lower depending on your calorie needs. Add comma separated list of ingredients to exclude from recipe. Seems to be lacking something.....may try it again using salsa instead of tomatoes. My wife and I collaborated on a couple of toppers: Pepitas (pumpkin seeds), a few sprigs of cilantro and plain greek yogurt. Step 2 Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Thanks for the recipe. After 20 minutes move it off the heat and let it "rest" another 5 minutes. No one asked for seconds. baking pan. I don't understand why people don't follow the direction to saute the rice! Start cooking the chicken. I love the idea of cooking it in chicken broth! celery seed and 2/3 tsp. Heat oil in a large non-stick skillet. I like using salsa more than diced tomatoes b/c it has more flavor and spice ...and it doesn't taste like you just dumped salsa in it like I expected. Pour over rice mixture; mix well. lol Many times we don't add onions b/c I'm too lazy to dice them. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. It doesn't have to be hot liquid and then adding the rice. This is a GREAT base for spanish rice. I did have to add about 2 cups more water since the rice was still a little chewy after cooking down. This is only for my family of 4, so I use 3/4C of uncooked rice, definitely a little more than half a tablespoon of olive oil (full recipe calls for too much), with 3/4 of the can of chicken broth (approx 1 1/2C), BUT still use 1C of salsa as I feel it's necessary, as well as a few dashes of pepper. Either need to do that or cut rice from 1 & 1/2 C. down to 1 C. Also, did not brown rice as read reviews saying made it too crunchy. A keeper! Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Everyone ate it but nothing special. My cousin who is a chef said, "it's perfect". I prepared this as written except for using butter rather than vegetable oil. ⅛ teaspoon dried Mexican oregano. Add chicken and season with salt and …