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5 from 4 votes

Spanish Rice

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Mains & Sides
Servings: 3 cups


  • 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


  • 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.


  • 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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