Ingredients35 m servings 203
- Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.
- Cook's Note:
- You could use leftover or already-prepared rice. When you add the rice to the frying pan make sure to heat it through. Cooking time varies depending on whether you're using precooked rice.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 203 calories; 6.3 31.4 4.1 15 607 Full nutrition
ReviewsRead all reviews 10
I omitted the celery (for some reason, I didn't have any on hand this week and didn't want to spend extra money at the store), increased the garlic and went a little easy with the chili powder. ...
Had to make one substitution, otherwise, followed the recipe. I found out I didn't have any bell peppers, so I ended up adding some sliced olives, and they worked well. This is moist, quick-to...
This was really good. I used olive oil instead of the butter, also brown rice, and chicken bouillon to go with a chicken dinner. I remember using bacon in an old Spanish Rice recipe, so next ...
Thanks for posting this recipe, since it seems that most folks have forgotten all about this delicious old side dish which our moms made 'back in the day'. The only thing that I did differently...
I was out of canned tomatoes and substituted salsa. I also omitted the salt & added a can of black beans. It turned out delicious! This was a side to fish tacos & the whole family Loved it. It's...
Very nice baseline. I used EVOO instead of butter. 3 Tbls of premium chili powder and tomato sauce instead of tomatoes. We like heat so also added some red pepper flakes and hot sauce. Very...