Quick Spanish Rice

I make this rice when I'm pressed for time. Make sure you use a really good fresh (refrigerated) salsa.

Serves 4 as a side dish


In a covered saucepan heat 1 T canola oil.

When hot add:

  • 1 cup basmati (or any long-grain white rice)

Cook over medium heat, stirring frequently, until chalky and slightly browned (don't let it get more than a touch of brown).


  • ½ cup fresh salsa - I like Emerald Valley and Trader Joe's hot fresh salsas

Stir for a few seconds until the salsa reduces a bit, then add:

  • 1 ½ cup water

  • ½ t kosher salt

Bring to a boil then reduce heat to lowest setting, cover and let sit for about 15 minutes (I often toss in a few Spanish olives at this point).

When liquid is nearly absorbed, stir, turn off heat completely and fluff a bit. Cover until you're ready to serve.

copyright 2008-2014 Katie Fairbank