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Simple Spanish Rice

Total Time

Prep: 5 min. Cook: 45 min.

Makes

6 servings

Emily Hockett, of Federal Way, Washington says, “I prefer this side dish to traditional recipes because it’s vegetarian and lower in fat. While you’re preparing the rest of your meal, it simmers on the stove, allowing the flavors to blend beautifully.”
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Ingredients

  • 1 cup uncooked brown rice
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 teaspoon salt

Directions

  1. Cook brown rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in butter until tender. Stir in tomatoes and salt. Bring to a boil.
  2. Reduce heat; simmer, uncovered, for 5-10 minutes or until slightly thickened. Stir in cooked rice; heat through.

Nutrition Facts

2/3 cup: 183 calories, 5g fat (3g saturated fat), 10mg cholesterol, 390mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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