Spanish Rice with Tomatoes and Peppers

Spanish Rice with Tomatoes and Peppers

A zesty side dish for your Mexican cuisine nights - rice, tomatoes and bell peppers slow cooked with spicy flavors.

Prep Time

08

Minutes

Total Time

2:10

Hrs:Mins

Makes

10

servings

1
cup uncooked regular long-grain rice
1
cup water
1
medium onion, chopped (1/2 cup)
1
small green bell pepper, chopped (1/2 cup)
1
clove garlic, finely chopped
1
teaspoon chili powder
1
teaspoon ground cumin
1/2
teaspoon salt
1
can (14 1/2 ounces) diced tomatoes, undrained
  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix all ingredients except tomatoes in cooker. Top with tomatoes.
  2. Cover and cook on low heat setting 2 to 3 hours or until rice and vegetables are tender and most of the liquid has been absorbed.
Makes 10 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Use 1/8 teaspoon garlic powder or 1/4 teaspoon instant minced garlic in place of the fresh garlic, if needed.
This scrumptious side dish makes a great filling for burritos. Top with a dollop of sour cream, and garnish with a lime wedge or avocado slice before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 85
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 180mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.