Veronica's Easy Spanish Rice
Try this Veronica's Easy Spanish Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 small green bell pepper chopped
- 1 (8 ounce) can tomato sauce
- 1 cup uncooked rice
- 2 tablespoons vegetable oil (i used olive oil)
- 1 medium onion chopped (i like onions so i used a large one
- 2 1 ⁄2 cups water
- 1 1 ⁄2 teaspoons salt
- 3 ⁄4 teaspoon chili powder
- 1 ⁄8 teaspoon garlic powder
- Carbohydrate 30.4976666666667 g
- Cholesterol 0 mg
- Fat 0.275633333333333 g
- Fiber 1.75299998998642 g
- Protein 2.8014 g
- Saturated Fat 0.0652066666666667 g
- Serving Size 1 1 6 cups Units US (86g)
- Sodium 5.17666666666667 mg
- Sugar 28.7446666766803 g
- Trans Fat 0.0582066666666667 g
- Calories 139 calories
In a large skillet, heat the oil over medium heat. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.
