RCI-RC.001.0199.001
Simplest Spanish Rice
Makes a delicious appetizer when served with corn chips and salsa or pico de gallo. When using canned enchilada sauce this recipe takes only 20 minutes to prepare.
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultybeginner
Ingredients
- 1 cup
- ½ cup
- 3 cups
- (10 ounces) can rotel1 unitmedium or hot
- (10 ounces) can red enchilada sauce1 unit
Method
1
Measure and combine the water, white rice, and wild rice in a medium saucepan. Stir briefly to distribute the two types of rice evenly.
2 minutes
2
Place the saucepan over high heat and bring the mixture to a full boil, stirring once or twice to prevent sticking.
5 minutes
3
Once boiling, reduce the heat to low and cover the saucepan tightly with a lid. Allow the rice to simmer undisturbed so the grains absorb the water evenly.
35 minutes
4
Check the rice after 35 minutes by lifting the lid briefly. The wild rice should be tender and beginning to split, and most of the water should be absorbed.
2 minutes
5
If water remains, replace the lid and continue cooking on low for an additional 5 minutes, checking periodically to avoid burning.
5 minutes
6
Remove the saucepan from heat and let the rice rest, still covered, to allow any remaining steam to finish cooking the grains.
5 minutes
7
Uncover and fluff the combined rice gently with a fork, folding from the edges to the center to blend the white and wild rice together.
1 minutes
8
Serve the Spanish rice immediately as a filling or side, or allow it to cool slightly before using it in sandwiches or wraps.