Spicy mexican rice

Yield: 5 Servings

Measure Ingredient
Vegetable cooking spray
1 teaspoon Vegetable oil
½ cup Uncooked long-grain rice
½ cup Chopped onion
1 cup Chopped tomato
⅓ cup Chopped green pepper
¼ teaspoon Garlic powder
¼ teaspoon Ground red pepper
½ teaspoon Chili powder
1 teaspoon Beef-flavored bouillon granules (up to)
1¼ cup Water

Coat a large skillet with cooking spray; add oil, and place over medium heat. Add rice and onion; saute about 3 minutes, stirring occasionally. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Yields 5 servings, 95 calories each.

MAGAZINE ARTICLE

SUSIE M. E. DENT

SALTILLO, MS

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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