Spanish Rice Picante

Spanish Rice Picante

Nothing could be easier than this recipe for spicing up plain old white rice. Use hot or mild picante sauce or salsa, depending on your taste for spiciness. This is a terrific accompaniment to Mexican favorites like tacos ad enchiladas.

Number of Servings: 4
Serving Size: 3/4 cup


chopped onion - 1 cup
clove garlic, minced - 2
olive oil - 2 tsp
uncooked long-grain rice - 1 cup
low-fat, low-sodium chicken broth - 2 cups
picante sauce or salsa - 1/3 cup
chopped tomatos - 1/2 cup
coarsely chopped cilantro - 2 tbsp

  1. Saute the onion and garlic in the oil in a small saucepan until tender, about 5 minutes.

  2. Stir in the rice; cook 1 minute. Add the broth and picante sauce; bring to a boil. Reduce to a simmer; cover and cook 20 minutes, until the rice has absorbed the liquid.

  3. Add the tomato and stir to mix; cover and let stand 5 minutes. Add the cilantro and mix again.

Exchanges Per Serving

3 Starch

Nutrition Information

Amount per serving
Calories 228
Calories from Fat 33
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 105 mg
Total Carbohydrate 44 g
Dietary Fiber 2 g
Sugars 5 g
Protein 6 g

B-man :wink: