Spicy Mexican Rice

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 0.0%
  • Fat: 1.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 18.6g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 197mg
  • Calcium: 0.0mg

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)

Preparation

  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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