Recipe by The Canola Info Virtual Kitchen
"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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diced canned tomatoes
hot pepper sauce to taste
red pepper, finely diced
orange pepper, finely diced
yellow pepper, finely diced
green pepper, finely diced
fresh cilantro, chopped
celery, finely chopped
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!
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.
Excellent meal, could add some chorizo sausage/shrimp and call it paella! If too spicy would take out some of the chili powder.
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Salsa Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 196
** Calories from Fat: 51
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