This spicy side will turn any meal into a fabulous fiesta!
Southwest Red Rice
- Prep Time 25 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 9
Ingredients
- 1 large red bell pepper
- 1 to 2 red jalapeño chili
- 1 small onion, chopped (1/4 cup)
- 1 garlic clove, finely chopped
- 2 tablespoons butter or margarine
- 1 cup uncooked regular rice
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper sauce
Make With
Progresso Broth
Instructions
-
Step1Set oven control to Broil.
-
Step2Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.
-
Step3Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.
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Step4Cook and stir onion and garlic in butter in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.
-
Step5Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.
Nutrition
185
Calories
5 g
Total Fat
5 g
Protein
31 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 185
- Calories from Fat
- 45
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 470 mg
- Potassium
- 190 mg
- Total Carbohydrate
- 31 g
- Dietary Fiber
- 1 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 48%
- 48%
- Vitamin C
- 56%
- 56%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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