1/1 Photo of Lone Star Spanish Rice
This is the spanish rice I grew up eating and I like to serve it with my Creamy Tex Mex Enchiladas. Depending on whether or not you are serving a chicken or beef main dish, coordinate the broth to go along with it. You can also substitute black or kidney beans if you prefer. It comes from a Pace Picante Tex Mex cookbook. Oh so good!
My Private Note
Units: US | Metric
- 1Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
- 2Add broth, cumin, and oregano; bring to a boil.
- 3Reduce heat and cover tightly. Simmer for 20 minutes.
- 4Remove from heat and stir in beans.
- 5Let stand until all liquid is reabsorbed, about 5 minutes.
- 6Stir in salsa and green onions.
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Nutritional Facts for Lone Star Spanish Rice
Serving Size: 1 (234 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 246.4
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 621.3 mg
- Total Carbohydrate 39.4 g
- Dietary Fiber 4.3 g
- Sugars 1.0 g
- Protein 8.3 g