All of the members of my household love Spanish Rice as a side dish, and I frequently make it from scratch. Scratch made Spanish rice uses a couple of cans–chicken broth and tomato sauce, but for this challenge, I decided to try a different method to make Spanish rice. This is a simple recipe is made completely from shelf stable items. This version has added corn, from a can, and the final rice was delicious. I will definitely make it again. I don’t know why, but I really like the combination of rice and corn.
As with most recipes for Spanish rice, this version starts with a little oil. To this oil, I added 1/4 cup of diced onions that I had leftover in my refrigerator from a night when we had chili dogs. Saute the onion in the oil for a couple of minutes until it is becoming translucent. 
Then, add your uncooked rice to the pan. Saute the rice over medium heat. 
The rice will begin to become more opaque as it begins to cook. You can see that some of the grains of rice are becoming less see-through as they cook. 
Continue to stir the rice in the pan until it begins to lightly brown. You want the rice to be a light gold. It won’t all be the same color, but you want to watch it carefully. If you start to see that a few of the grains are getting really brown, you need to stop this step. Burned rice doesn’t taste good. 
This is how it should look. Notice that there are a few pieces of rice that are dark and a piece of onion that’s a bit darker than I would like. 
For this recipe, I cheated. I decided to try a packet of Knorr Mi Arroz Red Seasoning to flavor my rice; however, I did not follow the preparation instructions. I added extra things to the pan, and I used more rice than they recommended. I was feeling a bit rebellious.
Now, it’s time to add the water, the drained can of whole kernel corn, and the seasoning mix into the pan with the rice. 
Give it all a good stir to incorporate everything into the rice, then, if you’re tired from working all day, double check to make sure you remembered to add the corn. 
Bring the pan to a boil, then reduce heat to low, cover the pan, and allow it to simmer for 18 minutes. At the end of 18 minutes, turn off the heat, and allow the rice to continue to steam for 5 minutes before removing the lid. 
At this point, fluff your rice with a spoon or fork, and if desired, sprinkle the top with sliced green onions before serving. 
This goes great with Green Chili Enchi-sagna casserole. 
Give our recipe for Spanish Rice with Corn a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 2 tablespoons extra virgin olive oil ($0.28)
- ¼ cup diced onion ($0.11)
- 2 cups rice ($0.50)
- 4 cups water
- 1 (14.5 ounce) can whole kernel corn, drained ($0.50)
- 1 (0.59 ounce) packet of Knorr Mi Arroz Red ($0.25)
- Heat olive oil in a deep skillet with a lid.
- Add onion to skillet and saute just until onion begins to become translucent.
- Add rice to skillet and cook, stirring constantly, until the rice becomes opaque and begins to lightly brown.
- Add water to skillet along with the corn and packet or Mi Arroz, Red.
- Bring to a boil.
- Once it is boiling, reduce heat to a simmer.
- Cover pan and cook for 18 minutes.
- Turn off heat and allow to stand, covered for 5 minutes.
- Fluff rice and mix well before serving.
Nutrition Grade: B+
According to Calorie Count’s Nutrition Calculator
| Nutrition Facts |
| Amount Per Serving |
|
Calories 440
|
|
% Daily Value
|
|
Total Fat 7.1g
11%
|
|
Saturated Fat 1.1g
6%
|
|
Trans Fat 0.0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 714mg
30%
|
|
Total Carbohydrates 89.9g
30%
|
|
Dietary Fiber 8.3g
33%
|
|
Sugars 9.3g
|
|
Protein 12.4g
|
|
Vitamin A 0%
Vitamin C 25%
|
|
Calcium 2%
Iron 51%
|
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