**Originally posted in 2006 on my old cooking blog. This is a good way to use leftover cooked brown or white rice.
I love this Spanish Rice recipe for a quick and easy, cost-effective side dish. Once the rice is cooked, it takes only a couple of minutes to mix together. I often make this a day ahead or in the morning and then refrigerate it until time to bake. The leftovers are so good with a little shredded cheddar and rolled up in a tortilla!
Spanish Rice
1 chicken bouillon cube
1/2 cup water
About 2 cups of cooked rice
1 Tablespoon (or less) taco seasoning
1 clove garlic, minced
1 cup tomato sauce
Dissolve bouillon in water. Mix all the ingredients and bake uncovered at 375 degrees for 30 minutes.
Serves 4.
I love this Spanish Rice recipe for a quick and easy, cost-effective side dish. Once the rice is cooked, it takes only a couple of minutes to mix together. I often make this a day ahead or in the morning and then refrigerate it until time to bake. The leftovers are so good with a little shredded cheddar and rolled up in a tortilla!
Spanish Rice
1 chicken bouillon cube
1/2 cup water
About 2 cups of cooked rice
1 Tablespoon (or less) taco seasoning
1 clove garlic, minced
1 cup tomato sauce
Dissolve bouillon in water. Mix all the ingredients and bake uncovered at 375 degrees for 30 minutes.
Serves 4.
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