Save on Pinterest

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


  • 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


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
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.