Blog | Weekly Specials

Spanish Rice



  • 2 Tbsp olive oil
  • 2 cups long grain white rice
  • 1 medium white onion, chopped
  • 1/4 cup cilantro, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 can Ortega® Diced Green Chilies
  • 1 garlic clove, minced
  • 2 (10 oz) cans Ro*Tel® Original Diced Tomatoes and Green Chilies, undrained
  • 2 cups Pacific Natural Chicken Broth
  • 1 tsp Spice Islands chili powder
  • 2 tsp Spice Islands ground cumin
  • 1/2 tsp Spice Islands oregano
  • Salt and pepper to taste


In large skillet brown rice in olive oil over med-high heat. Add onion, cilantro, pepper, chilies and garlic. Cook mixture, stirring frequently until onion is translucent. Add tomatoes, broth and spices.

Bring to a simmer. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. Let sit for 5 minutes before serving.

HAGGEN BLOG: Passport to Flavors Mexico Recipe for Spanish Rice. Visit for all our Cinco de Mayo recipes.

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