Spanish Rice
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 182
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 8
- Sodium
- 40
- Total: 45 min
- Active: 20 min
Ingredients
2 tablespoons butter
1 1/2 cups long-grain white rice
1 onion, chopped
1 green pepper, chopped
One 28-ounce can diced tomatoes
One 4-ounce jar diced pimiento
Pinch salt
Pinch cayenne
Several dashes hot sauce
Directions
- Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.