Spanish Rice

Fitness Expert

A great way to have your rice. Feel full but less fat..


  • 1 teaspoon butter, unsalted
  • 1/3 cup finely chopped onions
  • 1 sprig fresh thyme (optional)
  • 2/3 cup converted rice
  • 1 cup chicken stock or water
  • 1/2 cup canned tomatoes, drained
  • 1/4 cup corn kernels
  • salt to taste
  • freshly ground black pepper


  1. Preheat the oven to 350°F.
  2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown.
  3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
  4. Add the stock, tomatoes and corn and bring to a boil over high heat.
  5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.
  6. Add the salt, pepper, and fluff with a fork.

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