With less sodium and fewer calories, this homemade Spanish rice rivals any store-bought brand. Plus, it goes from start to finish in a fast 15 minutes.
—SUSAN LEBRUN SULPHUR, LA
START TO FINISH: 15 MIN. • MAKES: 4 SERVINGS
2 cups water
2 cups instant brown rice
1 envelope enchilada sauce mix
1 cup picante sauce
In a large saucepan, bring water to a boil; stir in rice and sauce mix. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in the picante sauce. Let rice stand for 5 minutes before serving.
DID YOU KNOW?
Brown rice is rice that has had the husk removed but not the bran layer. The bran layer retains more vitamin, mineral and fiber content than white rice. When cooked, the grains stay separate and offer a chewy texture.