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Spanish Rice with Tomatoes and Peppers

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  • Prep 8 min
  • Total 2 hr 10 min
  • Servings 10
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A zesty side dish for your Mexican cuisine nights - rice, tomatoes and bell peppers slow cooked with spicy flavors.
Updated Apr 21, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 1/8 teaspoon garlic powder or 1/4 teaspoon instant minced garlic in place of the fresh garlic, if needed.
  • tip 2
    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

85 Calories, 0g Total Fat, 2g Protein, 19g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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