Spanish Rice Pronto

This recipe for Spanish Rice Pronto was clipped from cardboard packaging of some kind, likely a box of Minute Rice since it’s one of the required ingredients. Date unknown. There are three variations to the main recipe included. I’ve typed it out below along with a scanned copy.

Photo by Lynn K.
Adapted from recipecurio.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

5

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

5

servings

Adapted from recipecurio.com

Ingredients

  • 1/2

    cup thinly sliced onion

  • 1/3

    cup diced green pepper

  • 2

    cups Minute Rice

  • 1/4

    cup vegtable oil or butter

  • 2

    cups hot water

  • 2

    (8 ounce) cans tomato sauce, or 4 cups (2 cans, l pound each) canned tomatoes and omit the water

  • 1

    teaspoon salt

  • 1/2

    teaspoon Chili powder (or to taste)

  • Dash pepper

  • Optional: 1/2 cup frozen or canned corn, can of sliced black olives

  • For an entree, add 1 pound of cooked hamburger

Directions

Saute onion, green pepper, and Minute Rice (right from box) in the oil. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 to 10 minutes or until rice is done. Makes 4 to 6 servings. Here are some ways to mix it up a bit: Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese. Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice. Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.

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