Spanish Minute Rice

Spanish Minute Rice

I spent the last week up at Girls Camp in the mountains with a bunch of awesome and amazing teenage girls!  I got to cook for them and they were so appreciative of the food.  Most of the things that I made for them are already on the blog but I did try this new rice out on them when we had taco salad for dinner one night.  I was looking for quick and easy Spanish Rice and found this recipe on a site called “Group Recipes” and it fit the bill.  To be honest with you, I do not love Minute Rice (I think it’s mushy and not all that tasty) but this recipe was quick and easy and they all seemed to like it in their taco salad so if you like Minute Rice then I encourage you to try it out.

1/2 cup thinly sliced onion (left this out for the girls)

1/3 cup diced green peper (left this out too)

2 cups Minute Rice

1/4 cup oil or butter

2 cups hot water

2 (8 oz each) cans tomato sauce or 2 (2 lb each) cans diced tomatoes and omit 2 cups water (I did the tomato sauce since I knew some of our girls didn’t like tomatoes)

1 teaspoon salt

dash of pepper

picante sauce to taste for heat (she uses 2 tablespoons of medium, I doubled the recipe and used 1 whole jar of mild)

Heat oil in large skillet.  Brown rice, onions and bell pepper.  Add remaining ingredients and stir to mix.  Bring to a boil.  Reduce heat and simmer, uncovered, for 5 minutes.

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