Side or Entree: Spanish Minute Rice Recipe with Salsa

By LynnK

may also use to make a variation of Red Beans and Rice, see note at bottom

Ingredients

• 1/2 cup thinly sliced onion shopping list
• 1/3 cup diced green pepper (I never use this, since I can't eat bell pepper) shopping list
• 2 cups Minute Rice shopping list
• 1/4 cup oil or butter shopping list
• 2 cups hot water shopping list
• 2 cans tomato sauce (8 ounces each) or 2 can diced tomatoes (2 lb each) and omit the 2 cups water shopping list
• 1 teaspoon salt shopping list
• dash of black pepper shopping list
• picante sauce to taste for heat ( I use 2 tablespoons of Medium) shopping list

Details

Servings 4
Adapted from grouprecipes.com

Preparation

Step 1

Heat oil in large skillet

Add remaining ingredients and stir to mix

Bring to boil

Reduce heat and simmer, uncovered, for 10 minutes or until rice is done



Options from others
- may skip adding the green pepper. Instead, I added 3/4 can of red kidney beans. I found that I needed to cook it longer than it said, as my "browned rice" was still a bit hard. No big deal. I also added 3/4 can of diced tomatoes, and grated some fresh cheese over the top before serving! The only thing I forgot was to add some corn. That would've made it "OVER THE TOP GOOD!"