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Spicy Mexican Rice

Yield 10 servings (serving size: 1/2 cup)

Ingredients

  • 1 1/2 teaspoons vegetable oil
  • Cooking spray
  • 1 cup uncooked long-grain rice
  • 1 cup chopped onion
  • 2 cups water
  • 2 cups chopped tomato
  • 2/3 cup chopped green bell pepper
  • 2 teaspoons beef-flavored bouillon granules
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 93
  • caloriesfromfat 0.0 %
  • fat 1.3 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 18.6 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 197 mg
  • calcium 0.0 mg

How to Make It

  1. Heat oil in a large saucepan coated with cooking spray over medium heat. Add rice and onion; cook 3 minutes, stirring occasionally. Add water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender.

  2. Transfer to a bowl; garnish with cilantro sprigs, if desired.

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