Spanish Rice Skillet Dinner

READY IN: 45mins
Recipe by carole in orlando

Originally from Better Homes and Garden 1996 cookbook. I adjusted it to our taste. It is a good lunch maindish, meatless, and has fiber, too. Add different veggies, or spices to make it a little different for another time.

Top Review by TanyaBananya

Tasty and very filling. I didn't use the edamame and skipped the green chilies to make it more kid-friendly. I also used fresh tomatoes instead of canned and used chopped almonds for the nuts.

Ingredients Nutrition


  1. In a large skillet stir together first six ingredients.
  2. Cover and simmer for 15 to 20 minutes until rice is tender.
  3. Stir in soup and simmer until liquid is almost absorbed.
  4. Stir in the nuts.
  5. Sprinkle with grated cheese just before serving.

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