Linnie's Spanish Rice

Linnie's Spanish Rice

109 Reviews 2 Pics
  • Cook

    30 m
  • Ready In

    30 m
Linda Correia
Recipe by  Linda Correia

“The best and easiest Spanish rice!”

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Adjust Servings

Original recipe yields 4 side servings



  1. Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

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Reviews (109)

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As per other reviewers, I sauteed the rice and garlic in a little butter. I also substituted chicken broth for the water and only added 3/4 of the jar of salsa. Turned out perfect! The whole family loved it!!! I did simmer covered, wasn't sure since it didn't say. I love simple recipes with so few ingredients that taste so flavorful! Will definitely make this again!!!!!!!



I was skeptical because it was so simple but it turned out great! I added some black beans and served with chicken enchiladas and my guests said it was the best meal that they have had in a long time. I will definaltely be making this again and again. Quick, Easy and Delicious. Thanks!



Good idea for a quick side dish but I agree with the last reviewer who said this had way to much salsa for 1 cup of rice. I suggest using 1/2 or 3/4 jar of salsa at most for each cup of uncooked rice. I may try again this way.

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Amount Per Serving (4 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 674 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Jennifer Kaye's Spanish Rice


next recipe:

Spanish Rice