Spanish Rice

Rich, smoky, fire roasted tomatoes provide a unique flavour twist in this new version of a classic recipe.


  • 1 tbsp (15 mL) olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • ½ medium green bell pepper, diced (1/2 cup/125 mL)
  • 1 cup (250 mL) uncooked regular long-grain rice
  • 1/4 tsp (1 mL) coarse salt (kosher or sea salt)
  • 1/4 tsp (1 mL) crushed red pepper
  • ½ can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
  • 1 can (398 mL/14 oz) reduced-sodium chicken broth or vegetable broth


  • In 3-quart (3 L) saucepan, heat oil over medium heat. Cook garlic, onion and bell pepper in oil about 5 minutes, stirring constantly, until crisp-tender. Stir in rice, salt and crushed red pepper.
  • Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.

40 Minutes