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Our Spanish Rice Pilaf is a zesty, mildly spicy dish made from long grain rice with tomatoes, onions, garlic and Spanish-style spices.
Ingredients: Parboiled Long Grain Rice, Salt, Red Bell Pepper (Dried), Onions (Dried), Tomato (Dried), Garlic (Dried), Paprika Spice and Color, Natural Flavor, Yeast Extract, Spices, Annatto Extract Color
Range Top Directions: 1. In medium saucepan, bring 2 cups water and 2 tablespoons butter or olive oil just to a boil. 2. Stir in rice and contents of Spice Sack. Return to a boil. 3. Cover; reduce heat to low. Simmer 20 to 25 minutes or until most of water is absorbed. 4. Fluff pilaf lightly with fork before serving. Makes 3 cups. See side panel for microwave, low fat and high altitude directions. Variations: For a creative twist, add one of the following to prepared rice: 1 cup chopped plum tomatoes, 2 tablespoons chopped cilantro and 1 teaspoon lime juice. 1/2 cup chunky Mexican salsa, 1 cup cooked black beans and 1 cup diced avocado. 1 cup cooked diced chicken or beef. Microwave Directions: 1. In round 2-quart microwaveable glass casserole, combine rice, contents of spice sack, 2-3/4 cups water and 2 tablespoons butter or olive oil. 2. Cover; microwave at high 21 to 24 minutes or until most of water is absorbed (microwave ovens may vary. Adjust times as needed.). 3. Let stand, uncovered, about 5 minutes or until all water is absorbed. 4. Fluff pilaf lightly with fork before serving. Low Fat Directions: Follow package directions, except omit butter or olive oil and add additional 3 tablespoons water (see nutrition information for sodium content.). High Altitude Preparation: At high altitudes, increase water to 2-2/3 cups.
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