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Simple Spanish Rice

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Simple Spanish Rice
  • Prep 15 min
  • Total 40 min
  • Servings 6
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Rich, smoky, fire roasted tomatoes provide a unique flavor twist in this new version of a classic recipe.
Updated Mar 28, 2013

Ingredients

  • 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 Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (14 oz) reduced-sodium chicken broth or vegetable broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve as a side dish with enchiladas or tacos. Or, stir in cooked black beans and use as a burrito filling.

Nutrition

170 Calories, 2 1/2g Total Fat, 4g Protein, 32g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
350mg
14%
Potassium
270mg
8%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
6%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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