Total Time
30mins
Prep 5 mins
Cook 25 mins

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!

Ingredients Nutrition

Directions

  1. Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
  2. Add broth, cumin, and oregano; bring to a boil.
  3. Reduce heat and cover tightly. Simmer for 20 minutes.
  4. Remove from heat and stir in beans.
  5. Let stand until all liquid is reabsorbed, about 5 minutes.
  6. Stir in salsa and green onions.
Most Helpful

Delicious, easy Spanish Rice! I love that it takes items I always (heh heh, usually) have in the pantry. I got to the end of the recipe and went for a can of beans and there were none. However, it was still super! Delish, it is "Delish", and thank you!

Rose is Rose November 06, 2015

This was really good. The only changes I made was to add jalape?os for an extra kick. Thanks!!

Coastiehoney January 17, 2013

This was excellent I used the boxed spanish rice and added the rest as directed Thanks

Chef Stiles November 10, 2012