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Speedy Spanish Rice

4.8 | 4 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Angie Rorick, Fort Wayne, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

TEST KITCHEN APPROVED

Speedy Spanish Rice

Contest Winner
4.8 | 4 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:10 min
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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
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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.

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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