“I came up with this recipe trying to replace a microwave Spanish rice. This quick recipe has fewer calories and less sodium!” Susan LeBrun - Sulphur, Louisiana
- 2 cups water
- 2 cups instant brown rice
- 1 envelope enchilada sauce mix
- 1 cup picante sauce
- In a large saucepan, bring water to a boil; stir in rice and sauce mix. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in picante sauce. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Easy Spanish Rice in Simple & Delicious January/February 2009, p25
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