Hearty Spanish Rice
Cooking the rice in oil along with the garlic adds a subtle toasted flavor to the dish.
-
Cook
mins -
Difficulty
-
Makes
-
Marinate time
mins -
Prep
mins -
serves
people
WHAT YOU'LL NEED
- 1 Tbsp. vegetable oil
- 1 medium onion, chopped
- 1 1/2 cups regular rice or converted
- 2 cloves garlic, chopped
- 1 Tbsp. Knorr® Chicken flavor Bouillon
- 3 1/2 cups warm water
- 1 jar (1 lb. 8 oz.) pasta sauce
- 2 cups frozen whole kernel corn
- 2 tsp. chili powder
- 1/4 cup chopped fresh cilantro
NUTRITIONAL INFORMATION
Amount per serving
Calories250
Calories from Fat40
Total Fat4.5g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Sodium700mg
Total Carbs49g
Dietary Fiber4g
Sugars7g
Protein6g
Calcium4%
Iron15%
Vitamin C25%
Vitamin A4%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Heat oil in 3-quart saucepan over medium heat and cook onion, stirring occasionally, 3 minutes.
- 2 Add rice and garlic and continue cooking, stirring frequently, 1 minute. Stir in Bouillon and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
- 3 Stir in sauce, corn and chili powder. Return to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until rice is tender. Stir in cilantro and let stand covered 10 minutes before serving. Garnish, if desired, with additional chopped fresh cilantro leaves.
