Instant Spanish rice
Cook Spanish rice with instant brown rice. It will cut down on your cooking time and add additional health benefits (and flavor) to your meal.
Number of servings: 8
Serving Size: 1 cup
2 cups instant brown rice, dry
1 cup mild salsa
1/2 cup canned corn, drained, or frozen corn
1/4 cup cheddar cheese, shredded
Time needed: 10 minutes cook time
- Cook instant rice in a saucepan following the package instructions.
- Stir in salsa and corn.
- Add cheese. Continue to heat until the corn is warm and the cheese has melted.
|Total Fat:||3 g|
|Saturated Fat:||1 g|
|Total Carbohydrate:||40 g|
|Dietary Fiber:||2 g|
|Total Sugar:||2 g|
Tips and variations
Help your children make this easy recipe, and use it as an opportunity to teach them about whole grains.
Use the prepared rice as a filling for burritos. Add cooked beans, cooked chicken, or scrambled eggs for protein.
This was adapted from the United States Department of Agriculture’s Spanish Rice II (no date; What’s Cooking? USDA Mixing Bowl).
Refried beans — Make a big batch of homemade refried beans. It may take more time than opening a can, but it can help you save money at the grocery story.
Pico de gallo — Mix up your own batch of fresh salsa and you'll never buy store-bought again! The serving combinations are endless.
Zesty bean tacos — Make these tasty meatless tacos using cooked, dried beans. Beans are a great protein source and cost a fraction of the cost of meat.