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Speedy Spanish Rice

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

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

Directions

  • 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.
  • Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce.
Nutrition Facts
3/4 cup: 201 calories, 4g fat (2g saturated fat), 8mg cholesterol, 615mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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Reviews

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Average Rating:
  • sergio56
    Jan 5, 2017

    the picante sauce should be optional...

  • sherryorndorff
    Feb 2, 2012

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

  • Flenner
    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.

  • justmbeth
    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.