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Spanish Rice

  • 6servings
  • 40minutes
  • 170calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 cloves garlic, finely chopped

  3. 1 medium onion, chopped (1/2 cup)

  4. 1/2 medium green bell pepper, diced (1/2 cup)

  5. 1 cup uncooked regular long-grain rice

  6. 1/4 teaspoon coarse salt (kosher or sea salt)

  7. 1/4 teaspoon crushed red pepper

  8. 1 can (14 1/2 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

  9. 1 can (14 oz) reduced-sodium chicken broth or vegetable broth

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, heat oil over medium heat. Cook garlic, onion and bell pepper in oil about 5 minutes, stirring constantly, until crisp-tender. Stir in rice, salt and crushed red pepper.

  2. Stir in tomatoes and broth. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.

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