Spanish Rice
Servings: 6
Calories: 150kcal
Ingredients
- 2 Tbs butter
- ½ cup diced onion
- 1 cup chopped bell pepper (any colors)
- 1 stalk celery, chopped
- 2 cloves minced garlic
- 1 14.5 oz can Mexican-style diced tomatoes
- 3 cups cooked white rice
- 1 tsp chili powder
- 2 tsp powdered beef bouillon
- salt and pepper to taste
- water if needed
Instructions
- Heat butter in a frying pan over medium heat, add onion, bell pepper, celery, and garlic. Cook until slightly tender, 5 to 10 minutes.
- Add tomatoes with juice, rice, chili powder, beef bouillon powder, salt, and pepper to the onion mixture. Simmer, stirring occasionally. If the mixture starts to look dry add a little water. Cook for 15 to 20 minutes until heated through.
Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 0.4mg