Quick & Easy Spanish Rice ~ Gluten & dairy-free
I love an easy recipe, and this Spanish rice is easy and perfect when served with all your favorite Mexican dishes.
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One of my favorite lunchtime meals is a plate of refried beans and Spanish or Mexican rice with salsa and baked scoops. It’s a perfect combination, so I guess that’s why it’s a side dish at restaurants, too.
You can use a small amount of oil or make the Spanish rice fat-free. To make a fat-free version, skip the oil and add everything all at once in the skillet. Stir well and bring to a boil. Reduce heat and simmer for about 20 minutes.
Weight Watcher points are 3 points for 1/2 a cup serving.
This is gluten and yeast-free and can be altered for vegans by changing the broth.
Saute rice in oil or butter for about 3 minutes. Add broth or water and salsa. Bring to a boil. Cover and simmer for 20 minutes. Remove from heat, and it’s ready to serve!
*Note:
~sometimes I puree the salsa a little with a hand blender if I don’t want the chunks of peppers in my rice.
~ if you use brown rice, increase the cooking time to 40 minutes.
Quick & Easy Spanish Rice
Ingredients
- 2 cups long-grain white rice
- 3 cups chicken broth vegetable broth or water option for vegans
- 1 1/2 - 2 cups salsa I use Pace Original Picante Sauce Yeast-free diets should use an appropriate fresh salsa. Low FODMAP can sub with Fody Mild or Medium Salsa.
- 1 Tbsp olive oil or butter olive oil for vegans
Instructions
- Saute rice in oil or butter for about 3 minutes.
- Add broth or water and salsa.
- Bring to a boil. Cover and simmer for 20 minutes.
- Remove from heat, and it's ready to serve!
Notes
~ sometimes I puree the salsa a little with a hand blender if I don't want the chunks of peppers in my rice.
~ brown rice increase cooking time to 40 minutes. ~ 3 WW points plus for each 1/2 cup serving. ~ Fody Salsa for Low FODMAP diets
