Spanish Rice Skillet Dinner

"Originally from Better Homes and Garden 1996 cookbook. I adjusted it to our taste. It is a good lunch maindish, meatless, and has fiber, too. Add different veggies, or spices to make it a little different for another time."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a large skillet stir together first six ingredients.
  • Cover and simmer for 15 to 20 minutes until rice is tender.
  • Stir in soup and simmer until liquid is almost absorbed.
  • Stir in the nuts.
  • Sprinkle with grated cheese just before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Tasty and very filling. I didn't use the edamame and skipped the green chilies to make it more kid-friendly. I also used fresh tomatoes instead of canned and used chopped almonds for the nuts.
     
  2. I didn't use edamame (didn't have it on hand) and skipped the green chilies to make it kid-friendly. I also used fresh tomatoes instead of canned and used chopped almonds for the nuts. We found it to be a very filling, tasty meal.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes