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Quick Spanish Rice Recipe

Recipe by: Cathy C

"This is awesome as a side dish with enchiladas, tortillas, or any other Mexican dish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.
Footnotes
  • Cook's Note:
  • You could use leftover or already-prepared rice. When you add the rice to the frying pan make sure to heat it through. Cooking time varies depending on whether you're using precooked rice.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 203 cals
  • 3 tablespoons butter
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 teaspoons chili powder
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 3 cups cooked white rice (such as Uncle Ben's®)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    203
    10%
  • Fat:
    6.3
    10%
  • Carbs:
    31.4
    10%
  • Protein:
    4.1
    8%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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