Quick Spicy Spanish Rice and Veggie Skillet

(1 Ratings)
Recipe Yield: 2 Servings


  • 1 pouch (8.8 oz) Rice-A-Roni Heat & Eat Spicy Spanish Rice
  • 1 tablespoon olive oil
  • 3/4 cup celery, diagonally sliced, about 1/4-inch thick
  • 1/3 cup chopped onion
  • 1/3 cup diced bell pepper, one color or a combination
  • 1 cup frozen corn
  • 1 garlic clove, minced
  • 2 tablespoons crumbled Manchego cheese or shredded pepper-jack cheese

Preparation Steps

  1. Prepare rice according to package directions.
  2. Heat olive oil in large nonstick skillet over medium heat until hot.
  3. Add celery, onion and bell peppers; cook about 3 minutes or until celery is crisp tender, stirring occasionally. Stir in corn and garlic. Continue cooking 1 to 2 minutes until all ingredients are heated through, stirring frequently.
  4. Stir in Spanish Rice. Sprinkle with cheese.

Tips and Variations

  • For Creole, Cajun, or Curry Rice & Veggie Skillet, prepare recipe through Step 3. In Step 4 prepare one pouch Heat & Eat Herb & Butter Rice or one pouch Garlic & Olive Oil Rice in place of Spicy Spanish Rice. Stir in 1 to 2 teaspoons of Creole or Cajun seasoning or curry powder. Stir rice into vegetable mixture. Sprinkle with cheese.