Total Time
25mins
Prep 5 mins
Cook 20 mins

I wanted a quick Spanish Rice side dish one night, to go along side a spicy chicken I was making, so I came up with this simple yummy dish.

Ingredients Nutrition

Directions

  1. Boil the chicken stock and taco seasoning in a medium pot.
  2. Once mixture comes to a boil add the rice, salsa, corn and beans (or peas if you prefer; stir a bit.
  3. Turn heat to low and cover pot.
  4. Allow to cook on low, undisturbed, for 20 minutes.
  5. After 20 minutes are up, toss the rice a bit, and serve!
Most Helpful

so simple. add-heat-stir. this is my first spanish rice dish and i'm keeping it. it was a bit spicy for us, so i expect to use half the spice next time. i cooked this to compliment chicken enchiladas Chicken Enchiladas with the heat in this dish and the lack of heat in the enchiladas it was a perfect match. note: cooked chicken or beef would fit right in this dish.

ki...mmm January 03, 2008

Found this way,way too salty for my taste. I suspect the taco seasoning is the villain. Next time will only use a third of it.

ebbtide June 17, 2006

So good. I did not add any corn or black beans, but this rice was alot like the kind in mexican restraunts! I made it in the rice cooker and I used beef broth as I was out of chicken stock. I will make again and use the chicken stock.

Clorissasue June 09, 2006