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 8 min
  • Total Time 2 hr 10 min
  • Servings 10

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
85
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Iron
6%;
Exchanges:
1 Starch;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.