Ten Minute Spanish Rice
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
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?!
Ten Minute Spanish Rice
Ingredients
- 1 package 90 seconds white rice
- ½ cup onion diced
- ½ cup red pepper diced
- ½ cup spicy salsa
- 1 habanero seeds removed & chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3 green onions chopped + more for topping
- 1 tablespoon olive oil
Instructions
- 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!
