SPANISH RICE WITH SALSA

      Spanish Rice with Salsa - The Easiest Spanish Recipe Recipe Ever

This Spanish rice with salsa recipe is probably the easiest Spanish rice recipe ever. It is essentially just two ingredients: Rice and Salsa. Yet, it tastes amazing!

   Prep Time 2 mins

Cook Time 20 mins

Servings: 4 servings

Total Time 22 mins

Calories: 201kcal

      Course: Side Dish Author: Fox Valley Foodie

Ingredients

1 cup white rice (uncooked) 1/2 teaspoon Salt

16 oz salsa

1 3/4 cup water

Cilantro for garnish (optional) Instructions

Cuisine: Mexican

5 from 1 vote

       1. Rinse rice in water to remove excess starch.

2. Add rice to saucepan with water, salt, and salsa. Stir briefly and cover with a lid.

3. Heat to a boil and then reduce to a simmer. Continue to simmer until the water is absorbed by rice.

4. The Spanish rice is done when the rice is soft and the water has soaked fully into the rice and/or evaporated.

5. Top with chopped cilantro.

Notes

The time needed to cook will vary depending on the simmering temperature. Try to keep the temperature lower to prevent scorching the rice on the bottom of the pan.

Looking for a great dish to pair this with? I highly recommend my Cilantro Lime Chicken Tacos. The tangy Spanish rice is the perfect accompaniment to the taco's bright, fresh flavors!

Nutrition

Calories: 201kcal | Carbohydrates: 44g | Protein: 5g | Sodium: 807mg | Potassium: 376mg | Fiber: 2g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 2.1mg | Calcium: 50mg | Iron: 0.8mg

   Cilantro Lime Chicken Tacos

Fresh, bright, clean flavors make this Cilantro Lime Chicken Tacos recipe amazing. This will be your new taco Tuesday!

   Prep Time 20 mins

Course: Entree Cuisine: Mexican Author: Fox Valley Foodie

Ingredients

Cook Time 15 mins

Servings: 8 servings

Total Time 35 mins

  Flour Fajita Tortillas

2 lb chicken breast cut into thin strips 1 tbsp Vegetable oil

2 Poblano peppers cut into strips

1 bunch Cilantro chopped

2 Limes quartered

1 jar Habanero Salsa

Sour cream

1/2 Red Onion pickled

Chicken Seasoning:

3 tbsp Cumin

3 tbsp ancho chile powder 2 tsp Kosher salt

Instructions

            1. Toss chicken strips with seasoning until well coated. Using tongs will allow for better coverage, otherwise much of the seasoning with stick to your hands.

2. Heat oil in a pan on medium heat and add in peppers. Cook for 5 minutes prior to adding the chicken to a separate pan.

3. While chicken is cooking warm tortillas by sprinkling with water and microwaving for a few seconds, or wrap in foil and place in a 350 degree oven.

4. Once cooked, add chicken and poblanos to the tortillas then add onion, top with sour cream, salsa, cilantro, and a squeeze of a lime wedge.

Notes

You do not need to pickle the onion if you haven't planned ahead for it, however it does add a great twist to the dish.

Additionally, I have a gas stove which I used to blister the flour tortillas in the image rather than placing them

   

in the microwave. Either method works great.

You also don't need to use the chicken seasoning recipe provided if you don't want to. I've used a variety of different chicken seasonings with success. Any Mexican or Caribbean chicken season will taste great.