Simple Spanish Rice

Simple Spanish Rice

Rich, smoky, fire roasted tomatoes provide a unique flavor twist in this new version of a classic recipe.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

6

servings

1
tablespoon olive oil
2
cloves garlic, finely chopped
1
medium onion, chopped (1/2 cup)
1/2
medium green bell pepper, diced (1/2 cup)
1
cup uncooked regular long-grain rice
1/4
teaspoon coarse salt (kosher or sea salt)
1/4
teaspoon crushed red pepper
1
can (14.5 oz) Muir GlenĀ® organic fire roasted diced tomatoes, undrained
1
can (14 oz) reduced-sodium chicken broth or vegetable broth
  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.
Makes 6 servings (2/3 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With:
Serve as a side dish with enchiladas or tacos. Or, stir in cooked black beans and use as a burrito filling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 350mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.