Easy Zesty Mexican/Spanish Rice Recipe

Me and my wife have been craving a spicy rice dish for a while. So, I decided to formulate my own Zesty Mexican/Spanish Rice Recipe. I didn’t make much at first, so if it was a flop, I wouldn’t waste too much food. But, lo and behold, my wife loved it. She’s very finicky, so if she likes something I’ve made, it’s a sure winner! I am the appointed chef in the house. Check it out. Here’s how I do mine…

Easy Zesty Mexican/Spanish Rice Recipe…

Photo courtesy of Minute rice®
  • I use already cooked Minute made rice cups (2)
  • But, you can make your own from scratch
  • In a medium heated frying pan put about 2 tablespoons olive oil
  • Sauté 1/4 diced onion
  • Then, rinse cups of rice in colander (yes, this rice is already cooked, but I rinse it anyway)
  • Pour rice in the heated pan and stir until it browns a bit
  • Add your spices paprika, ground black pepper, cumin, oregano and chili powder (a shake of each)
  • Use Swanson’s lower salt chicken broth and pour about a half a cup in
  • Pour in about a half a 4 oz. can of Hunt’s tomato sauce with basil, garlic and oregano (you won’t need extra garlic unless you use straight tomato sauce)
  • Any extra liquid will evaporate and be absorbed into the rice
  • You can actually use any tomato sauce if you prefer
Photo courtesy of Hunt’s®
  • Stir and cook on medium heat for about 5-10 minutes with lid on
  • Check taste and cook until texture is how you like it

This recipe is a really tasty rice dish. I actually got it right the first time! It’s not too spicy and not too greasy. Watch the chicken broth, because it can make it a bit too salty. We really love it and I thought I’d share it. Hope you like it.

Photo courtesy of Swanson®

Note- before you change your diet consult your doctor.

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