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Spanish Rice
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Spanish Rice
Makes: 3 cups
Prep time: 10 minutes
Cooking time: 15 minutes
Spanish Rice
Prep time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes


1 cup
low-sodium vegetable broth (see notes)
1 package
(1.25 ounce) taco seasoning or 1/4 teaspoon each of chili powder, garlic powder, ground cumin, and oregano
1 cup
instant brown rice
1⁄3 cup
1⁄2 cup
corn, frozen or canned and drained
1⁄2 cup
black beans drained and rinsed


  1. Bring the vegetable broth and seasonings to boil in a medium saucepan (2 to 3 quarts).
  2. Add the rice, salsa, corn and beans. Turn heat to low, cover saucepan, and let cook undisturbed for 10 minutes.
  3. Gently stir before serving.
  4. Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Substitute 1 1/3 cups of Farmers Market Salsa in place of the last three ingredients.
Serving Size: 
1/2 cup
Nutritional Label: 
Photo of Nutrition Facts of Spanish Rice
  • a side salad
  • sliced fruit
  • a glass of low-fat milk
Tab 4 Title: 
Quick Salsa
Tab 2 Content (Recipe Categories): 

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