Speedy Spanish Rice is simple, fast and good. I have a few rice sides I turn to when I am making Mexican dishes and this is one of them. It doesn’t really matter what color pepper you use. Sometimes I like to add a little jalapeno for spice.
Stove Top
Recipe serves: 4
Total time: 15 minutes
Let's grocery shop!
I do not include salt and pepper because I assume it is already in your pantry.
Pantry & Spices
-
1 pound unsalted butter
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ground cumin
-
chicken bouillon
Grocery
-
1 box instant brown rice 14 oz.
-
1 onion
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1 green pepper
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1 garlic bulb
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1 bunch fresh cilantro
-
1 picante sauce 24 oz
Let's prep!
Ingredients
Prep
Ingredients
1.5 cups uncooked instant brown rice | |
1 medium onion, chopped (1 cup) | |
1 small green pepper, chopped (1/2 cup) | |
1 tablespoon butter | |
1 garlic clove, minced | |
1.5 cups water | |
1 tablespoon minced fresh cilantro | |
2 teaspoons ground cumin | |
1.5 teaspoons chicken bouillon granules | |
¼ teaspoon pepper | |
1 cup picante sauce | |
Prep
- Gather all the ingredients as well as measuring tools.
- Mince 1 clove of garlic and place in a small prep bowl; set aside.
- Mince 1 tablespoon of fresh cilantro and place in a small prep bowl.
- Measure the dry spices and place in a small prep bowl with cilantro.
- Dice 1 medium onion (1 cup) then place in a bowl; set aside.
- Dice 1 small green pepper (1/2 cup) then place in the same bowl as the onion.
- Measure 1 cup of picante sauce and set aside.
Let's cook!
- Complete prep from prep tab above.
- In a large nonstick skillet melt butter on medium low heat and sauté the rice, onion and green pepper until the vegetables are crisp tender 4-5 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the water, cilantro, cumin, bouillon and pepper then bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Remove from heat and let stand for 5 minutes.
- Stir in picante sauce.
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 2
