Spanish Rice adds the perfect touch to any fajita or enchilada dish. Throw this simple recipe together in no time to give your main dish that extra flare! Be sure to use this coupon for salsa: $1.00/2 La Victoria salsa or taco sauce 12 oz+ from SS 3/17 (exp 5/5).

Spanish Rice

1 cup uncooked long grain rice – $0.62
2 cups chicken broth – $0.98
1 Tbsp butter – $0.06
½ cup salsa – $0.62
1 tsp garlic salt – $0.12
1 tsp taco seasoning – $0.05

Put all ingredients into a pan. Bring to boil. Cover and reduce to simmer for 20-25 minutes.

Serves 4 to 6.

Total Cost: $2.45

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9 thoughts on “Sides Under $5: Spanish Rice”

  1. kickbackkid says:

    Put a little olive oil in a pan, brown 1 cup rice, no water. Pour a little tomato sauce over it and let that simmer for a minute. In the mean time, mix 2 cups water and about 2tsp of chicken bouillon. (Less if you’re not a salt person) and pour it over. Give it a little stir to mix all the flavors and settle the rice in it’s own area in the pan and cover it. Usually takes about 20 minutes on med-low heat. Simple and so yummy!

  2. gotjudgment says:

    I made the rice tonight, I put only 1.5 cups of chicken stock, and 8 ounces of tomato sauce, made a double batch….. it was amazing.

  3. eagleseva says:

    lol- i am a mexican woman and i never made it like this- mine is sorta of a hybrid of all of these i guess.
    you need 1 cup of long grain rice or whatever you want
    2 tablespoons of yellow onion diced or you can put acouple of big pieces or you could also use 1 teaspoon of onion powder – whatever is you like- i use the big pieces to pull out – its really for flavor
    2 tablespoon of oil of your choice- i use veg.
    put your oil in pan- put in onion and let it cook for a minute or two then put your rice to toast it for another minute.
    put 3 tablespoons of tomatoe sauce – you could also use 1/2 of diced tomatoes with so it looks more authentic or not- totally up to you
    cook for another minutes so the sauce colors the rice
    Add 2 cups of water and stir so your tomatoe sauce release alittle from the rice and to scrap any little bits from your pan
    Add 2 tablespoons of knorr chicken boullin or maggi -it in a bottle – found in mexican isle of any store
    bring to a boil – you can also add acouple of strips of green pepper for flavor and for the look
    bring heat down to a low so it can simmer and the liquid to evaporate- stir once to make sure the knorrs builin breaks up and 20 minutes later you
    have rice- we call it sopa at my house:)

  4. Whole grain mama says:

    I would very much like to see a whole grain brown rice version of this recipe. I have tried it a few times at home that way and it is just never perfect. Anybody have directions that work well with brown rice? Also….can this be made in the slowcooker/crockpot? I do not have a rice cooker. Thanks!

    • mthb says:

      I only use brown rice, for the kind of spanish rice that I like (I don’t like chucky bits in mine) I get a can of chopped tomatoes with chilies (I’ve been loving the ones with habaneros), blend it with a blender, dump it in the pot with the rice and water and I toss in some better than bullion chicken but I am sure you can use other chicken flavorings, sorry no exact measurements, i really don’t measure much when I’m cooking.

  5. mine says:

    I have a cheaper way Add 1 table spoon oil add rice saute add 1/4 cup chopped onions and 1tsp of garlic chopped or minced what until fragrate turning and moving rice then add one can of tomato sauce and a large glass of water bouilin cube cover cook on medium for 15mins then add about 1 more cup water cook for an addiotinal 5 to ten minutes turn off when almost all water has evaporated let rest cook the rest of your meal then enjoy

    • Anonymous says:

      That’s pretty much the way I cook mine. A little oil, garlic, salt and pepper, rice and tomato sauce. It’s cheaper and more authentic.