Last week, I made some tacos for dinner and wanted a little something extra on the side to fill out the dinner...but it had to be done in 15 minutes to be ready with the rest of dinner. That's when I realized, I could throw together some Spanish Rice in minutes!
I should have taken a picture of the yummy tacos next to the Spanish rice - I used Thrive Instant Pinto Beans with the ground beef for the tacos, and they were delish!
2 Tbsp. oil
2 Tbsp. Thrive onions
3 cups Thrive Instant White Rice
3 cups water
1 Tbsp. Thrive chicken bouillon
1 1/2 Tbsp. Thrive tomato powder (I LOVE THIS STUFF!!!!)
2 Tbsp. Thrive dehydrated carrots
2 Tbsp. Thrive green chili peppers
2 Tbsp. Thrive red bell peppers
Heat oil in a sauce pan, then add Thrive onions and cook for about 3 seconds (I'm not kidding!! Any longer, and they'll burn!), followed by adding the instant rice. Stir fry for just another 10 seconds, adding the water once the rice starts to brown - before it burns. Make sure you have that water ready to dump in there when it's time!!
Add remaining ingredients to the rice and water in the saucepan, and bring to a boil. Then let it simmer for about 15 minutes until the rice and carrots are soft, stirring occasionally.
Voila! Easy, speedy Spanish rice! My kids enthusiastically gobbled this up when I made it for them last week.
Coming up soon...recipes to make your Thanksgiving dinner come together faster - stay tuned!
I should have taken a picture of the yummy tacos next to the Spanish rice - I used Thrive Instant Pinto Beans with the ground beef for the tacos, and they were delish!
15-minute Spanish Rice
2 Tbsp. oil
2 Tbsp. Thrive onions
3 cups Thrive Instant White Rice
3 cups water
1 Tbsp. Thrive chicken bouillon
1 1/2 Tbsp. Thrive tomato powder (I LOVE THIS STUFF!!!!)
2 Tbsp. Thrive dehydrated carrots
2 Tbsp. Thrive green chili peppers
2 Tbsp. Thrive red bell peppers
Heat oil in a sauce pan, then add Thrive onions and cook for about 3 seconds (I'm not kidding!! Any longer, and they'll burn!), followed by adding the instant rice. Stir fry for just another 10 seconds, adding the water once the rice starts to brown - before it burns. Make sure you have that water ready to dump in there when it's time!!
Add remaining ingredients to the rice and water in the saucepan, and bring to a boil. Then let it simmer for about 15 minutes until the rice and carrots are soft, stirring occasionally.
Voila! Easy, speedy Spanish rice! My kids enthusiastically gobbled this up when I made it for them last week.
Coming up soon...recipes to make your Thanksgiving dinner come together faster - stay tuned!
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