24Bite Recipe: Spanish Rice with Tomatoes and Cilantro by Christian Guzman
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Spanish Rice with Tomatoes and Cilantro Recipe

Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: Chicken Stock, Rice, Tomato
Servings: 6 servings
Calories: 181kcal
Author: Christian Guzman


  • 14.5 ounces Red Gold Petite Diced Tomatoes, Chiles, Lime and Cilantro
  • 2 cups Chicken Cooking Stock
  • 2 tablespoons Olive Oil
  • 1/2 Onion
  • 1 cup Uncooked White Rice


  • Drain tomatoes, allowing liquid to drain into a 2-cup measure. Once completely drained, add chicken stock until the total liquid measures 2 cups.
  • Heat olive oil over medium heat for about 2-3 minutes.
  • Place cut side of onion in heated oil and stir it around, allowing the onion to infuse with the oil, about 3 or 4 minutes.
  • Remove onion and set aside for something else.
  • Add rice to pan and, stirring often, saute until the rice is golden, about 7 or 8 minutes.
  • Add chicken stock mixture and drained tomatoes, stir.
  • Reduce heat, cover and simmer 20 minutes, stirring occasionally, until liquid is absorbed, about 20 minutes. 6 servings.


Garnish with bits of cilantro, crumbled Queso Fresco and a squeeze of lime, if desired.