Ten Minute Spanish Rice
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Yes you read that title correctly - this rice is ready in just TEN MINUTES!
As a varition on my #HackTheBoxChallenge, this Spanish rice uses 90-second instant rice for the best start to really get things moving.
Once it's cooked, you can't tell the difference between traditionally cooked rice and this rice out of the bag!
And for another PRO TIP: buy your veggies pre-chopped if you're feeling especially lazy. No shame in using what's available to make dinner a breeze!
I served my rice with my sister challenge "What's in my fridge door" where I made easy corn salsa chicken.
The whole meal was ready in less than an hour - how's that for an efficient weeknight meal?!
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10 Minute Spanish Rice
- Number of Servings: 2
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
- 1 package, 90 second white rice
- ½ cup onion, diced
- ½ cup red pepper, diced
- ½ cup spicy salsa, your choice
- 1 habanero, chopped and seeds removed
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp coriander
- 3 green onion, chopped + more for topping
- 1 tbsp olive oil
Mouth Feel
SaltyInstructions
- Heat the oil over medium hight heat in a large skillet. Add the onion, red pepper, salsa, habanero, garlic powder, cumin and coriander. Saute until the veggies are heated through and tender, about 5 minutes.
- Meanwhile, cook the 90-second rice according to the instructions on the package. Dump the cooked rice into the skillet with the sauted veggies.
- Continue to cook for another 5 (to 10, for crispier rice) minutes until the rice has absorbed all the flavors in the skillet. Enjoy!
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