Name: Spanish Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

This recipe provided by FoodHero.org

5 from 3 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

Bring the vegetable broth and seasonings to boil in a medium saucepan (2 to 3 quarts).
Add the rice, salsa, corn and beans. Turn heat to low, cover pot, and let cook undisturbed for 10 minutes.
Gently stir before serving.
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.