Bake up a batch of this cheesy Mexican-styled rice. It is tastier and healthier than store-bought versions.
Number of servings: 6
Serving Size: About 1 cup
1 tablespoon vegetable oil
1/2 cup onion, finely chopped
1/2 cup green peppers, chopped
3 cups cooked brown or white rice
1 14.5 ounce can tomatoes (no salt added), drained
1 tablespoon taco seasoning, low sodium
Non-stick cooking spray
Optional: 1/2 cup cheddar cheese, shredded
Allergens: Dairy (if cheese added), soy (see cooking spray label ingredients)
Time needed: 1 hour preparation; 30 minutes cook time
- Heat oven to 375 degrees F.
- Heat oil in a skillet. Add onion and green pepper and cook for 8-10 minutes, until tender.
- Add cooked rice, tomatoes, and taco seasoning to skillet and mix.
- Grease a medium sized baking dish, and add the mixed rice. Top with cheese if desired.
- Bake for 15-20 minutes or until cheese is melted and dish is heated through.
|Total Fat:||6.4 g|
|Saturated Fat:||2 g|
|Total Carbohydrates:||28 g|
|Dietary Fiber:||3 g|
Tips and variations
Hide some more vegetables in this dish! Add cooked diced carrots, chopped mushrooms, corn, zucchini, black or pinto beans, or more peppers and onions.
Make this recipe a main dish by adding cooked turkey, chicken, pork, or lean beef, along with more vegetables.
Wrap leftover rice in a whole wheat tortilla for a fast lunch.
This was inspired by allrecipes.com’s Spanish Rice (no date; retrieved from http://allrecipes.com/recipe/16652/spanish-rice/).
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