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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 177 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 418 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 38 mg |
| Iron | 2 mg |
| Potassium | 213 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spanish Rice. Recipe source: USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.