Quick Spanish Rice


(2 votes) 5 2

I found cooking rice, beans, couscous or vegatables in different medium than water made for more flavorful cooking. This version of Spanish rice has served hundreds without complaint.

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Albuquerque, NM


  • 2 C. instant rice
  • 2 C. Hot and Spicy V-8
  • 1/4 C. peas (fresh or frozen)
  • 1/4 C. finely chopped onion
  • 1/8 C. bacon bits (Hormel makes a great package pre-cooked)
  • 1/8 C. vegatable oil or lard
  • 1/2 tsp. cilantro (if desired)

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Heat lard or oil. Combine cooked peas, bacon bits and onion (and cilantro) and sautee in heated oil. Bring V-8 to a boil and add the sauteed mixture. Simmer for 2 minutes. Remove V-8 from heat and add rice. Cover and let stand. Fluff occationally per instruction on rice. Boiling water may be added to bring to desirable texture.

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