Recipes

[ChiliPepper]

@walker

Thank you for posting this recipe!

It sounds delish & EASY!!!!

[software]

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@RedTopwrote:

@software,

My independently owned local grocery store still carries canned Spanish rice.   I buy it to use in my stuffed peppers.   

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I'm so jealous.

[HB glamma]

Thank you for starting this thread. One of my favorite dishes and I had forgotten how easy & inexpensive it is. Will make soon!!

[ECBG]

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@RedTopwrote:

@software,

My independently owned local grocery store still carries canned Spanish rice.   I buy it to use in my stuffed peppers.   

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@RedTop@software,We can still get Rice A Roni Spanish rice here.  I'll often use that rather than have half a box of chicken broth to deal with.  Can you get it?

[RedTop]

@ECBG,

Yes, I do have the Rice a Roni brand of Spanish rice in my pantry too.  I tend to reach for the canned version first.   

[software]

There are different brands of  Spanish rice in a package, including Rice a Roni.

None of them are any good, I like the recipe from scratch.

I bet I can make a big batch and save some for later.

I also check the hispanic sections of all the local grocery stores, you can buy literally everything in a can--- except Spanish rice.    

Looking at the Walmart website, they do offer a La Preferida brand of canned Spanish rice.   Bingo!

[CoffeeNut]

It's a good recipe.  I have made this a couple times in the past and I add either ground beef or browned Jimmy Deen mild sausage to it.  The sauasage gives it more flavor in my opinion.  Without the meat I serve it with home made enchiladas.  With meat added to it I use it as a main dish along with a salad.

[SXMGirl]

@walker, I make a version very similar to this, except I don't measure and it is my own creation.

I use Rotel's diced tomatoes with onions and peppers, jasmine rice, College Inn bold chicken stock, seasoned salt, hatch pepper powder, cumin, and sometimes I add a small can of tomato sauce.  Always delicious, even leftover, which is what I had for lunch today.

[WORKING GAL]

I make my own version of Mexican rice when we have tacos or enchiladas.  I saute some onion and green pepper in a little oil.  Add whatever amount of rice you want to make using the 2 cups liquid to 1 cup long grain white rice.  I add a few tablespoons of chunky salsa and 1/2 pkg. of dry taco seasoning.  Since I'm adding the salsa, I increase the rice by about 1/4 cup.  Sometimes I add a small (4 oz.) can of diced green chilis.  Bring the mixture to a boil and simmer for 20 minutes.  Fluff with a fork and serve.  We like our rice on the drier side so this comes out perfect for us.  If you don't like the onion or green pepper, omit it.  You can use a smoother salsa instead of the chunky if your prefer.

[godi]

Sounds so delish thank you.