This recipe provided by FoodHero.org

5 from 2 votes
Spanish Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Mains & Sides
Servings: 3 cups
Ingredients
  • 1 cup low-sodium vegetable broth
  • 1 package (1.25 ounce) taco seasoning or 1/4 teaspoon each of chili powder, garlic powder, ground cumin, and oregano
  • 1 cup instant brown rice
  • 1 1/3 cup salsa
  • 1 1/2 cup corn, frozen or canned and drained
  • 1 1/2 cup black beans drained and rinsed
Instructions
  1. Bring the vegetable broth and seasonings to boil in a medium saucepan (2 to 3 quarts).
  2. Add the rice, salsa, corn and beans. Turn heat to low, cover pot, and let cook undisturbed for 10 minutes.
  3. Gently stir before serving.
  4. Refrigerate leftovers within 2 hours.
Notes
  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Substitute 1 1/3 cups of Farmers Market Salsa in place of the last three ingredients.

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