Spanish Rice
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Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup green pepper (chopped)
- 1/4 cup onion (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground red pepper
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup rice (uncooked)
- 1 can canned chopped tomatoes, low-sodium (14.5 ounces, undrained)
- 2 cups water
Instructions
- Wash hands with soap and water.
- Brown green pepper and onion in oil until tender.
- Stir in the spices, rice, tomatoes with juice, and water.
- Cover and cook over low heat for 20 minutes or until rice is done.
Nutrition
| Calories | 177 |
|---|---|
| Protein | 3 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 418 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Food Distribution Program on Indian Reservations