Spanish Rice
This quick, easy, and flavorful Spanish Rice made with Success® White or Brown Rice is the perfect side for your favorite chicken, beef, or seafood dish.
SERVES
4
Ingredients
- 1 bag Success® White Rice or Success® Brown Rice
- 1 Tbsp olive oil
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
- ½ cup onion, chopped
- 1 can (8 oz.) tomato sauce
- 1 beef bouillon cube
- 1 ½ Tbsps taco seasoning mix
Instructions
Quick, simple, and full of Spanish flavors, this Spanish Rice is perfect for pairing with your favorite chicken, beef, or seafood dish.
Step 1
Prepare rice according to package directions.
Step 2
Heat olive oil in a medium saucepan over medium heat. Cook bell peppers and onion until tender. Add tomato sauce, bouillon, and taco seasoning. Stir until bouillon is dissolved. Add rice and stir until heated through.
Tags
Spanish Rice Made Easy
It’s always good to have a few go-to side dish recipes that can be whipped up quickly and pair well with many things. This quick, simple, and delicious Spanish Rice made with Success® White Rice is just that: easy to make in just two steps, done in less than 20 minutes, and full of amazing flavor. Try it with your favorite chicken, beef, or seafood dish, you won’t be disappointed!
While there are many recipe variations of this Spanish classic, our recipe is loaded with the bold flavors of bell peppers, onion, tomato, and beef bouillon. Simply cook the rice, then cook the bell peppers and onion until tender.
Follow that by adding the tomato sauce, bouillon, and taco seasoning and stirring until the bouillon is dissolved. Finish by adding the cooked rice to the mixture and mixing it well. Simple, right?
Leave the stress of cooking complicated meals behind and enjoy a delicious and satisfying dinner any night of the week with this easy recipe.
Make it Mexican
Switch up the flavors and try this rice with a Mexican Style tomato sauce instead of regular tomato sauce.
For a whole grain alternative, you can use Success® Brown Rice instead of white rice.
