Speedy Spanish Rice Recipe

4.5 4 8
Speedy Spanish Rice Recipe
Speedy Spanish Rice Recipe photo by Taste of Home
Publisher Photo

Speedy Spanish Rice Recipe

Read Reviews
4.5 4 8
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 cups uncooked instant brown rice
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1-1/2 cups water
  • 1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro flakes
  • 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, green pepper and garlic in butter until rice is lightly browned and vegetables are crisp-tender. 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. Yield: 4 servings.
Originally published as Speedy Spanish Rice in Light & Tasty February/March 2007, p37

Nutritional 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.

  • 1-1/2 cups uncooked instant brown rice
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1-1/2 cups water
  • 1 tablespoon minced fresh cilantro or 1 teaspoon dried cilantro flakes
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/4 teaspoon pepper
  • 1 cup picante sauce
  1. In a large nonstick skillet, saute the rice, onion, green pepper and garlic in butter until rice is lightly browned and vegetables are crisp-tender. 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

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Reviews forSpeedy Spanish Rice

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sergio56 User ID: 5558674 259256
Reviewed Jan. 5, 2017

"the picante sauce should be optional..."

MY REVIEW
sherryorndorff User ID: 1981757 94518
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
Flenner User ID: 2160342 117569
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
justmbeth User ID: 1196484 95265
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."

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