Our Spanish Rice Blend is a bright and balanced combination of delicate yellow saffron rice, Southwest Orzo and our spicy Ancho Chiles. Cumin, paprika and fresh oregano bring out the fragrant flavors of this warming dish, and a sprinkling of feta cheese adds to the presentation.

Prep time: 20 min

Cook time: 45 min

Total time: 65 min

Spanish Blend and Vegetables with Feta Cheese
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 3 Cups Water

  • 1 Cup Spanish Blend

  • 1 Teaspoon Salt

  • 2 Tablespoons Olive Oil, divided

  • 1/2 Small Onion, diced

  • 5 Asparagus Spears, chopped

  • 1 Small Zucchini, diced

  • 1/2 Teaspoon Ground Cumin

  • 1/2 Teaspoon Organic Paprika

  • 1 Cup Grape Tomatoes, halved

  • 1 Garlic Clove, minced

  • 1 Teaspoon Oregano, chopped

  • 1/2 Teaspoon Salt

  • 1/2 Teaspoon Ground Black Pepper

  • 1 Lemon, juiced

  • 1/4 Cup Feta Cheese, crumbled


  1. Bring water to boil in 2-quart pot, add salt and Spanish Rice Blend, and cook until rice is done, about 25 minutes. Strain rice, spread out onto sheet pan and let cool to room temperature.

  2. Meanwhile, add half of olive oil in same pot and heat over medium-high heat. Add onions, and cook for 3 minutes. Add asparagus, and cook for 3 more minutes. Add zucchini, cumin and paprika and cook for 2 minutes more.

  3. Add tomatoes, garlic and oregano and cook until garlic is fragrant. Remove from heat, add cooled rice and stir in salt, ground black pepper, lemon juice and remaining olive oil.

  4. Serve garnished with crumbled feta cheese.