Fiesta Rice
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| ½ | small |
green bell peppers
chopped |
|
| 3 | tablespoons |
margarine
or butter |
|
| 16 | ounces |
tomatoes
stewed |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 0.5 | small |
green bell peppers
chopped |
|
| 45 | ml |
margarine
or butter |
|
| 462.4 | ml/g |
tomatoes
stewed |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 7.1E+2 | ml |
rice
cooked |
|
Directions
Cook and stir onion and green pepper in margarine in 10 inch skillet until onion is tender.
Stir in tomatoes, salt, pepper and rice.
Simmer uncovered over low heat until hot, about 15 minutes.
My husband likes dry rice as well, I haven't timed it when I make this so you may need to cook it longer to get it to the consistency you want it.
