Simple Spanish Rice
Ingredients40 m servings 359 cals
- Heat oil in a skillet over medium heat. Cook and stir rice, onion, and bell pepper in hot oil until the vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
- Stir diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and pepper into the rice mixture. Bring to a simmer, reduce heat to medium-low, and cook at a simmer until the liquid is absorbed, about 20 minutes more.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 359 calories; 14.5 g fat; 51.5 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 1270 mg sodium. Full nutrition
ReviewsRead all reviews 5
I don't keep instant rice in the house, I used regular long grain rice in place of the instant. It just took a little longer to cook. I also used a red bell pepper instead of green and lime juic...
I have tried this twice now. First time I followed the recipe exactly and found it to be a little bland for my taste. Second time instead of using vegetable juice I used pure tomato juice. Also ...
We made a meal of this browning boneless, skinless chicken breasts first, remove, cover and setting aside in a warm oven, then proceeding with recipe. I did leave the tomato sauce out and though...
I followed the instructions without the v8 juice and I thought it was fantastic. I also used brown rice instead, but it was still the instant variety so I didn't have to adjust cook times. Lov...