Spanish-Style Rice
This robust one-pot rice dish comes together in minutes—and it’s vegetarian, too!
Servings
4 servings
Prep Time
10 minutes
Total Time
30 minutes
Ingredients
- 114.5-ounce can Mexican-style stewed tomatoes, cut up (undrained)
- 1/2cup water
- 1teaspoon chili powder
- 1/2cup uncooked long-grain rice
- 1/4teaspoon salt
- 1/8teaspoon black pepper
- Several dash hot pepper sauce (optional)
- 1/4cup chopped pimiento-stuffed olives or chopped pitted ripe olives
- 1/2cup shredded Cheddar cheese (2 ounces)
Instructions
- In a medium saucepan, combine tomatoes, water, chili powder, rice, salt, pepper and, if desired, hot sauce. Bring to a boil; reduce heat. Simmer, covered, for about 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in olives. Sprinkle with Cheddar.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 185kcal |
|---|---|
| Carbohydrate Total | 25g |
| Total Sugars | 4g |
| Fiber | 2g |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Mono Saturated Fat | 2g |
| Cholesterol | 15mg |
| Sodium | 590mg |
| Protein | 6g |
| Potassium | 184mg |
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