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4.50
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12
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Spanish Rice
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
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.