Spanish Rice with Tomatoes and Oregano

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 25 mins

The tomato and oregano transform simple rice into a spectacular side dish.

Mark Boughton/styling: Teresa Blackburn

Spanish rice is prepared by browning rice first with onions and garlic before cooking it in chicken broth. If your kids like green beans, double the amount.


2 tablespoons olive oil
1/2 yellow onion, finely chopped
1 clove garlic, minced
1 small tomato, finely diced
1/4 cup diced green beans
1 cup long-grain white rice
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 cups lower-sodium chicken broth


  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3 minutes.
  2. Stir in tomatoes and beans; cook 3 minutes. Add rice, oregano and salt; stir well and cook 1 minute, until rice is lightly browned.
  3. Add broth; bring to a boil. Reduce heat to low. Cover and cook 15 to 25 minutes, until liquid is absorbed.
  4. Remove from the heat; let stand 5 minutes. Fluff with a fork before serving.

Recipe by Monica Bhide



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