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  • 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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The recipe was originally published as Spanish Rice with Tomatoes and Oregano on

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