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| Quick Spanish Rice |
"This is awesome as a side dish with enchiladas, tortillas, or any other Mexican dish."
Ingredients :
- 3 tablespoons butter
- 1 cup chopped onions
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 clove garlic, minced
- 1 (28 ounce) can diced tomatoes with juice
- 2 teaspoons chili powder
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon salt
- 3 cups cooked white rice (such as Uncle Ben's®)
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 35M |
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- Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.
Notes :
- You could use leftover or already-prepared rice. When you add the rice to the frying pan make sure to heat it through. Cooking time varies depending on whether you're using precooked rice.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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