Old El Paso Spanish Rice is a favorite savory side for any south-of-the-border order! With easy cooking directions, this delicious stovetop or microwave rice is ready in minutes and pairs well with beef, chicken, and more. Enjoy the Spanish-style spices and bold flavors and use it as a topping or a side dish. Spice up your go-to meal or find a new staple with Old El Paso Spanish Rice.

• Tasty blend of rice, spices and bold flavor

• Spanish rice makes an easy dinner side

• Ready in minutes on the stovetop or microwave

• Use in recipes or as a taco topping

• Old El Paso brings quality to your table

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Enriched Parboiled Rice (rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Maltodextrin, Tomato*, Onion*, Salt, Hydrolyzed Vegetable Protein (corn, Soy, Wheat), Red Bell Peppers*, Green Bell Peppers*, Sugar, Contains 0.5% Or Less Of: Modified Corn Starch, Calcium Phosphate, Garlic*, 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, *dried

Spanish Rice: 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; stir well. 2. Heat to boiling, stirring frequently. Reduce heat. Cover; simmer about 25 minutes, stirring once, until rice is tender. 3. Remove from heat; uncover (sauce will thicken). Microwave Directions: Prepare as directed above, 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! Due to differences in microwave ovens, cooking times may need to be adjusted. For food safety and quality, follow the cooking directions. Refrigerate left overs.

Try with chicken soft tacos! Think outside the box! Santa fe foldover. Calypso shrimp with black bean citrus salsa.