Oregon State University OREGON STATE UNIVERSITY

Spanish Rice

Photo of Spanish Rice
Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 3 cups
Nutrition Facts: View Label(s)
NotesQuick Salsa

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Substitute 1 1/3 cups of Farmers Market Salsa in place of the last three ingredients.

Ingredients

1 cup
low-sodium vegetable broth (see notes)
1 package
(1.25 ounce) taco seasoning or 1/4 teaspoon each of chili powder, garlic powder, ground cumin, and oregano
1 cup
instant brown rice
1⁄3 cup
salsa
1⁄2 cup
corn, frozen or canned and drained
1⁄2 cup
black beans drained and rinsed

Directions

  1. Bring the vegetable broth and seasonings to boil in a medium saucepan (2 to 3 quarts).
  2. Add the rice, salsa, corn and beans. Turn heat to low, cover pot, and let cook undisturbed for 10 minutes.
  3. Gently stir before serving.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Substitute 1 1/3 cups of Farmers Market Salsa in place of the last three ingredients.
Last updated: 06/01/17

2 Comments for "Spanish Rice"

This recipe is a great recipe by itself, as a side, or wrapped up in a burritio!  But it did need a little tweaking since we used bouillon cubes. One cube per 1 cup of water was just too strong of a flavor.  Made this a few times to fix this, we doubled and tripled the rice and both worked well.  Doubling the spices doesn't hurt it either :)  

This is so fast and such a great side! No one knew it had brown rice. I would love to find a way to also cook this with regular cook (not instant rice). We make it with the individual spices rather than the taco mix and have hot sauce and a dollop on low fat sour cream as toppers.

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