One of my favorite things about entrees from a Mexican restaurant is the sides of rice and beans that come along with them.
Since I’m a huge fan of Mexican food, I’ve pretty much become addicted to these popular side dishes. However, the restaurant version of Spanish rice isn’t so Weight Watchers-friendly. It’s actually a pretty easy dish to makeover, and the end result is a delicious and incredibly flavorful low-calorie Spanish Rice that tastes just as good as the kind you’d get in a restaurant, but less greasy and a lot more fresh tasting. And just 4 Points per serving!
So instead of indulging at your favorite Mexican restaurant, make this healthy Spanish Rice at home yourself, and save yourself some Points and some $$.
Enjoy!
Light Spanish Rice Recipe
Ingredients
Servings:
- 1 cup brown rice
- 1 small onion - minced
- 2 garlic cloves - minced
- 28 oz diced tomatoes - 1 can
- 4 oz mild green chilies - 1 can
- 2 cups fat free chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp coriander
- ½ tsp paprika
- ½ tsp oregano
Instructions
- Spray a large, non-stick skillet with non-fat cooking spray and set over medium/high heat. Add in rice and brown for about 3-4 minutes.
- Add in onion and garlic. Cook onion rice mixture, stirring frequently, for about 4 minutes, or until onions are softened.
- Add in broth and bring to a simmer.
- Stir in tomatoes, chiles, salt, pepper, paprika, oregano, and coriander. Bring to a simmer.
- Lower heat to medium, cover and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package.
- Remove from heat, fluff with a fork and let stand for 5 minutes before serving.
Equipment
1 Skillet
Nutrition
Serving: 1 cupCalories: 148 kcal (7%)Carbohydrates: 32 g (11%)Protein: 4 g (8%)Fat: 1 g (2%)Fiber: 2 g (8%)
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!
5 Comments
You don’t specify a cup of cooked rice or uncooked rice. That makes a HUGE difference.
I was kind of bummed on my first try of this recipe. My brown rice was not instant, and therefore still crunchy/hard. I tried adding water and cooking longer, but still no good. Also, next time I will omit the coriander. I guess I’ve never cooked with it and had no idea how strong it’s flavor is.
I’m not giving up, with work with it again – as I LOVE spanish rice! Thanks for the recipe!
Brown rice can be tricky…it takes longer to cook than white rice and the texture is more course. It’s taken me a while to learn how to prepare it just right. I’ve had great success with Trader Joe’s 15 Minute Quick Cook Organic Brown Rice.
If your going to write a recipe blog than you should answer questions that are asked, otherwise don’t put up recipes. I found this recipe in 2019 and still no answers to the questions.
Looks great! Is it supposed to be a 4 oz or 40 oz can of green chilies?