Spanish Rice with Tomatoes and Oregano

Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 25 mins

Spanish rice is prepared by browning rice first with onions and garlic before cooking it in chicken broth. If your kids like green beans, double the amount.


2tablespoons olive oil
1/2-- yellow onion, finely chopped
1clove garlic, minced
1small tomato, finely diced
1/4cup diced green beans
1cup long-grain white rice
1/2teaspoon dried oregano
1/2teaspoon salt
2cups lower-sodium chicken broth


  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3 minutes.
  2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
  3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
  4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving.

Recipe by Monica Bhide.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 330mg
  • Potassium 260mg
  • Carbohydrate 42g
  • Fiber 1g
  • Sugars 2g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 15%