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Servings: 4 to 6 servings

Total Time: 30 minutes

  • 1/2 cup prepared chunky salsa
  • 1 3/4 cup water
  • 1 cube chicken bouillon, crushed
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1 1/2 tsp canola oil
  • 1 cup long-grain white rice (not converted rice)
  • 1/4 cup diced onion
  • 1 small tomato, diced
  • 1 Tbsp chopped fresh cilantro

Spanish rice is the perfect addition to any Latin cuisine. Brighten up your plate and enjoy the way this recipe compliments your meal!


  1. Combine water, salsa, bouillon cube, salt, chili powder, and cumin.
  2. Set aside.
  3. Heat oil in a 2-quart covered saucepan.
  4. Add rice and stir constantly until rice turns begins to turn white (not golden).
  5. Add onion and cook, stirring constantly, for 2 additional minutes.
  6. Slowly add liquid mixture (be careful as it will steam a lot).
  7. Stir in diced tomato and bring to a boil.
  8. Cover tightly, reduce heat to low, and cook for 20 minutes. No peeking!
  9. Stir in cilantro with a fork.
  10. Fluff and serve.


145 calories; 4 g fat; 0 g saturated fat; 23 g carbohydrate; 1 g fiber; 874 mg sodium; 0 mg cholesterol; 4 g protein

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