Quick and Easy 3 Ingredient Spanish Rice
I love trying new recipes (bet you had no idea, right?) and I especially love recipes that take a little more time and effort and end up amazing. It just makes me feel so accomplished and proud of myself plus I love to devour the food. But, I’m also realistic and I know that I would be totally burned out if every single recipe was a large list of totally from scratch ingredients. So, one day we were chatting about what to have for dinner and I mentioned that burritos and Spanish rice sounded good since we rarely have those (this recipe is so delicious but definitely takes more time), but that I had like zero desire to cook and Cade was headed off to a bunch of meetings so we needed something quick. I looked in the pantry and BAM!
I saw the Old El Paso sauce packet and I crossed my fingers then proceeded to try out a quick and easy 3 ingredient spanish rice. And dudes, it totally worked.
We had a really yummy dinner and then once the girls were in bed I enjoyed a little Austenland while editing photos. Oh. My. Gosh. Have you seen that movie? I died laughing!! It actually ends up kinda cute, but I was totally cracking up throughout the whole movie. Oh man, “In the evenings I stick my face in the fire” ” People who hang themselves, they feel different in the morning. And then it’s too late. So feel better!” Oh golly, it’s strangely ridiculous and wonderful all wrapped into one.
Don’t go rent the movie expecting Pride and Prejudice. At times I was embarrassed for the characters, but it was totally worth it. Right?! I feel like I’m talking to space which I guess I am in a way, but tell me that someone else has seen this and for some strange reason kind of liked it!!
- 1 Old El Paso Sauce Packet (We like chiptole)
- 1½ cup of rice
- 2¼ cups of water
- 2 tablespoons brown sugar (leave out if you use any flavor other than chipotle)
- Stir together the water, sauce packet and brown sugar. Add the rice to a sauce pan or rice cooker. Add the sauce mixture and heat to a boil then turn down to a simmer and cover with a lid. Allow to cook for 20 minutes, fluff then serve, or use the instructions on the rice cooker.
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