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Spanish Rice with Tomatoes and Peppers

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By Betty Crocker Kitchens
Updated Apr 21, 2010
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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
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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

Instructions

  • Step 
    1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix all ingredients except tomatoes in cooker. Top with tomatoes.
  • Step 
    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.

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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