Fiesta Rice
Submitted by danni76to02
Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minFiesta rice is the kind of quick side dish that turns leftover cooked rice into something worth talking about. Sauteed onion and green pepper get simmered with stewed tomatoes until the rice soaks up all that tomatoey goodness.
This uses already-cooked rice, so it comes together fast. Sauté the onion and pepper in butter or margarine until the onion turns translucent, then stir in the stewed tomatoes with their juices and the rice. A low simmer for about 15 minutes lets everything meld.
How long you simmer depends on your preference. If you like your rice on the saucier side, pull it earlier. Want it drier with more separate grains? Let it go a few extra minutes with the lid off so the liquid cooks down.
Kitchen Tips
- Day-old rice works best here since it’s drier and absorbs the tomato liquid without getting mushy
- Crush the stewed tomatoes lightly with a spoon as they simmer for a more even distribution
- Use butter instead of margarine for a richer flavor
Variations
- Add a diced jalapeño or a pinch of cumin for more heat and depth
- Stir in black beans and corn for a more filling side
- Top with shredded cheese, fresh cilantro, or a squeeze of lime
Ingredients
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.
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