Eat Without

Spanish Rice

Source: USDA Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Enjoy this rice dish filled with vegetables and spices with your favorite chicken, fish, or bean dish.

Makes
6 servings

Ingredients

  • 2 tablespoons vegetable oil (or cooking oil of choice)
  • 1/2 cup green pepper, chopped
  • 1/4 cup onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup rice, uncooked
  • 1 can (14.5 ounces) low-sodium chopped tomatoes, undrained
  • 2 cups water

Directions

  1. Wash hands with soap and water.
  2. In a large skillet cook green pepper and onion in oil until tender over medium heat.
  3. Stir in the spices, rice, tomatoes with juice, and water.
  4. Cover and cook over low heat for 20 minutes or until rice is done.

Notes

Learn more about: Bell Peppers Onions Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.