Spanish Salsa Rice Recipe - Allrecipes.com
Spanish Salsa Rice Recipe

Spanish Salsa Rice

Recipe by  

"You can easily spice up this colorful dish to suit your family's taste. Canola oil's high smoke point makes it ideal for stir frying."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. To prepare the rice: In a large saucepan, combine diced tomatoes with juice, water, and a few dashes of hot pepper sauce. (Note: there should be at least 1 cup of juice from the canned tomatoes or 2 cups of total liquid) Add the rice. Reduce heat and cook until the rice is cooked; approximately 20 minutes. Remove from heat and let stand.
  2. To prepare the salsa: Heat canola oil in non-stick wok or skillet with garlic. Add chili powder, about 3 dashes of hot red pepper sauce, peppers, cilantro, tomato, and celery. Stir-fry for about 3-4 minutes. Add lime juice. Heat thoroughly. Serve over bed of rice.
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Reviews More Reviews

Nov 07, 2006

I am torn with this one...the rice itself was pretty basic (I used spicy tomatoes from the can and that helped considerably) and I found the salsa to be pretty darn good...but the two mixed together really weren't spectacular. I ended up using the salsa with some chips and will be eating the rice either wrapped up in a tortilla with other ingredients or adding something to liven it up. Thank you for the recipe, because again, I thought the salsa was pret-ty good!

 
Oct 04, 2006

This recipe was very easy to make but didn't have all that much flavor. The peppers on top didn't really add anything to your typical Spanish rice recipe. I have a lot of leftovers so I'll be eating it again but I won't be cooking it again.

 

3 Ratings

Oct 02, 2006

Excellent meal, could add some chorizo sausage/shrimp and call it paella! If too spicy would take out some of the chili powder.

 

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Nutrition

  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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