| 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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