A zesty side dish for your Mexican cuisine nights - rice, tomatoes and bell peppers slow cooked with spicy flavors.
Spanish Rice with Tomatoes and Peppers
- Prep Time 8 min
- Total 2 hr 10 min
- Servings 10
- Ingredients 9
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
Instructions
-
Step1Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix all ingredients except tomatoes in cooker. Top with tomatoes.
-
Step2Cover 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.
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
1Tips from the Betty Crocker Kitchens
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