Quick & Easy Spanish Rice
Easy allergy-friendly side dish for all your Mexican meals.
Servings: 8 Servings
Calories: 222kcal
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.
- 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
*Note:
~ 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.
~ 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.
Nutrition
Serving: 1Serving | Calories: 222kcal | Carbohydrates: 45g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 1127mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 546IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg