Servings: 8
Serving Size: 1/8 of recipe
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 mintues
Ingredients:
1 1/2 cups long grain rice
2 cups chicken or vegetable stock1 Tbsp. butter
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
14.5 oz. can diced tomatoes with green chiles
1 tsp. chili powder
1 tsp. salt
1/2 cup shredded cheddar, reduced-fat
Directions:
Cook the rice and chicken broth in a rice cooker - this will take about 20 minutes. While the rice is cooking, wash and chop the onion and green pepper. Melt 1 Tbsp. butter in a large saucepan over medium heat. Add the onion, green pepper and garlic - saute for 3-5 minutes. Stir in the diced tomatoes, chili powder and salt. Add in the cooked rice and shredded cheddar; stir until well combined. Transfer to a serving bowl to serve immediately!
Tip:
Serve this Spanish rice with the Flank Steak Fajitas we posted earlier this week! They are a perfect complimentary side dish.
Recipe adapted from Food Network
XOXO Megan
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