Speedy Spanish Rice Recipe
Speedy Spanish Rice Recipe photo by Taste of Home

Speedy Spanish Rice Recipe

Publisher Photo
Mexican food is big with our family; in fact, one of my nephews loves this dish so much that he always requests it for his special birthday dinner! -Angie Rorick of Fort Wayne, Indiana
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 cups uncooked instant brown rice
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1-1/2 cups water
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/4 teaspoon pepper
  • 1 cup picante sauce

Nutritional Facts

3/4 cup equals 201 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 615 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Directions

  1. In a large nonstick skillet, saute the rice, onion and green pepper in butter until rice is lightly browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce. Yield: 4 servings.
Originally published as Speedy Spanish Rice in Light & Tasty February/March 2007, p37

Nutritional Facts

3/4 cup equals 201 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 615 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Reviews for Speedy Spanish Rice

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 2, 2012

"I also had to use instant white rice. And red pepper, instead of green. The seasoning was perfect. A keeper!"

MY REVIEW
Reviewed Feb. 23, 2010

"Oh my goodness, this is good. I use instant white rice though after trying brown rice. I'm not a fan of instant rice but this is very tasty. I omitted the cilantro as I didn't have any."

MY REVIEW
Reviewed Jan. 13, 2008

"Simple and easy to prepare. I did not have brown instant rice, so I substituted instant white rice, and it came out just fine."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT