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slide 1 of 3, Old El Paso Spanish Rice,
slide 2 of 3, Old El Paso Spanish Rice,
slide 3 of 3, Old El Paso Spanish Rice,
Old El Paso

Old El Paso Spanish Rice

For food safety and quality, follow the cooking directions. You Will Need: 2 1/2 cups water and 1 tablespoon butter. Stove-Top Directions: 1. stir uncooked rice, seasoning mix, water and butter in 2-quart saucepan; 2. heat to boiling, stirring frequently. Reduce heat. Cover, simmer about 25 minutes, stirring once, until rice is tender. Remove from heat; uncover (sauce will thicken). Refrigerate leftovers. Microwave Directions: prepare as directed in stove-top directions, using 2-quart microwavable casserole dish. Cover, microwave on high 5 minutes, stirring once. Microwave on medium (50%) 20 to 25 minutes longer, stirring once, until rice is tender. Caution: dish will be very hot! Try with chicken soft tacos! Think outside the Box!: santa fe foldover; calypso shrimp with black bean citrus salsa.
Ingredients
Enriched Parboiled Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Maltodextrin, Tomato (Dried), Onion (Dried), Salt, Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Red Bell Peppers (Dried), Green Bell Peppers (Dried), Sugar, Contains 0.5% or Less of Modified Corn Starch, Calcium Phosphate, Garlic (Dried), Chili Powder (Chili Pepper, Spice, Salt, Garlic Powder), Vegetable Oil (Canola, High Oleic Soybean and/or Sunflower Oil), Citric Acid, Spice and Color, Natural and Artificial Flavor).
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Contains: wheat and soy ingredients