Spanish-Style Rice


A can of tomatoes, a dash of chili powder, and a handful of olives take this rice side dish recipe on a trip to Spain.

Spanish-Style Rice
Total Time:
30 mins


  • 1 14.5 ounce can Mexican-style stewed tomatoes, cut up (undrained)

  • ½ cup water

  • 1 teaspoon chili powder

  • ½ cup uncooked long grain rice

  • ¼ teaspoon salt

  • teaspoon black pepper

  • Several dashes bottled hot pepper sauce (optional)

  • ¼ cup chopped pimiento-stuffed olives or chopped pitted ripe olives

  • ½ cup shredded cheddar cheese (2 ounces)


  1. In a medium saucepan combine tomatoes, the water, chili powder, rice, salt, pepper, and, if desired, hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in olives. Sprinkle with cheese.

Nutrition Facts (per serving)

185 Calories
6g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 185
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 590mg 26%
Total Carbohydrate 25g 9%
Total Sugars 4g
Protein 6g
Vitamin C 11.2mg 56%
Calcium 151.5mg 12%
Iron 2.5mg 14%
Potassium 184mg 4%
Folate, total 56.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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