Spicy Mexican Rice



10 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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


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)


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.

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