Spanish Rice


  • 1 c. finely diced onions
  • 1/4 c. water
  • 1 clove garlic, minced
  • 1/2 c. green chilies
  • 1 c. mild salsa
  • 2 c. cooked brown rice
  • 1 1/2 c. kidney beans
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1 tsp. McKay’s chicken style seasoning


Put a large skillet on medium high heat and add ¼ cup of water and add the onion, garlic and all the seasonings. Sauté until the onions are tender then add all the rest of the ingredients. Simmer for about 5-10 minutes or until hot. Serve with your favorite Mexican meal.

Browse Cook(s): Linda Johnson
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.