| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Spanish | Side, Dishes* | 1 | Servings |
INGREDIENTS
| 1 | c | Uncooked regular rice |
| 1 | md | Onion; chopped (1/2 cup) |
| 2 | tb | Vegetable oil |
| 2 1/2 | c | Water |
| 1 | cn | (8 ounces) tomato sauce |
| 1 | sm | Green bell pepper; chopped (1/2 cup) |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Chili powder |
| 1/8 | ts | Garlic powder |
INSTRUCTIONS
1. Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender. 2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender. 1 Serving: 180 calories (45 calories from fat); 5 g fat (1 g saturated); 0 mg cholesterol; 820 mg sodium; 32 g carbohydrate (1 g dietary fiber); 3 g protein. © Betty Crocker, 1997 NOTES : Turn this great side dish into an easy main dish by adding one pound of ground beef, sausage or turkey, cooked and crumbled. Recipe by: Betty Crocker Recipe by Betty Crocker Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Feb 05, 1998
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