This quick and easy Spanish Rice recipe only contains 5 ingredients and resembles the kind you order in restaurants. It makes a wonderful side dish to any south western entree.
Ahhhh…New Mexico….the state that my family and I now reside in.
The dishes that are served here definitely do not resemble the regular Tex-Mex food that our family has been used to over the years (think Taco Bell and most of your normal Americanized Mexican restaurants).
For example, instead of refried beans, at some restaurants they serve whole black beans. Another example….Tex-Mex places love sour cream and cheese on top of their burritos or enchiladas.
Here? Depending on where you go, not so much. They basically like to skip over the sour cream and they use very little cheese.
The one thing that seems to stay constant however, is their use of Spanish rice as a side dish. I figured I would build my New Mexican/Spanish recipe collection by trying to find a nice recipe for this delicacy.
Most of the ones I came across called for chopping this ingredient and grinding that ingredient.
Which is all fine and dandy if you have the time to do those kinds of things…but I don’t.
I know, I know. I can hear it now, “but Libby, that’s how you make real authentic rice!” Ha! I’m not looking for gourmet, I’m looking for easy.
I wanted a simple recipe…one that wouldn’t require lots of complicated steps. I finally found it in this one! The key ingredient in this is salsa.
Yes…salsa.
Once you see how easy this is to make, you’ll be adding it to your menu as well 😉
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5 people
Calories: 244
Ingredients
- 2 tbsp. vegetable oil
- Half an onion, chopped
- 1 cup uncooked short grain white rice
- 2 cups chicken broth
- 1 cup chunky salsa (mild, medium, or hot)
Instructions
- In a large skillet over medium heat, heat oil in a large skillet. Stir in the chopped onion and cook until translucent and tender.
- Mix the rice into the skillet. Stir the rice often.
- When rice begins to brown, stir in the chicken broth and salsa.
- Reduce heat, cover, and simmer for 20 minutes, until the liquid has been absorbed.
Nutrition
Calories: 244kcal
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This is easy, I like it. If I am going to make it my main dish, probably will add some sausages, ham and vegetables. 🙂
Yes…all those additions sound like they would make the perfect main dish 😉 Kind of like fried rice 😉
We love Spanish rice with tacos and anything mexican. I didn't know it was this easy to make my own. I make salsa from the garden, so this will be great to use up the salsa!
Oh homemade made salsa would probably taste great with this recipe! Yummm!
Spanish rice was a staple at our house when growing up but, quite different from what the reall Spanish rice is like – it had ground beef in it and was an entree'. When living in Florida I was introduced to the Puerto Rican version of Spanish rice which is so totally different. This one is even a different one from them – am definitely going to have to try it…
Wow…who knew there were so many versions of this rice? 😉 Hopefully this recipe will become a favorite 😉
Yum! My mom used to make Spanish rice all the time, but I haven't had it in ages!
This was our first time making it at home 😉
This looks great. I have only made spanish rice once and it really didn't turn out well, I need to try it again.
I hope you enjoy this recipe Marlys!
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I have been trying to make a good spanish rice for years. I really like the kind you get in a restaurant but have been unable to duplicate it to my taste. I'll have to try your version : )
I hope you like it Rebecca. It's so easy to make.
I like to relish Spanish rice. THanks for this post
You are welcome 🙂
We like to make this rice with burritos and enchiladas 🙂
I’ve made this a few times and it’s really good. My husband, who’s fromArizona (we’re now in Canada) loves it. Thank you so much.
That is so awesome to hear! Thank you for letting us know Anstria 🙂