Spanish Rice(The Best From New Mexico Kitchens Cookbook)

Name: Spanish Rice(The Best From New Mexico Kitchens Cookbook)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. olive oil; 1 onion; 1/2 bell pepper; 1 clove garlic; 1 (14 oz.) can stewed tomatoes; 1 tsp. chili powder; dash of Worcestershire sauce; 1 c. rice; 2 c. water; salt and pepper to taste

Eats Now Editorial Team · 368 kcal · Soups & Stews

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Spanish Rice(The Best From New Mexico Kitchens Cookbook) – a delicious recipe with olive oil, onion, bell pepper, clove garlic, tomatoes, chili powder. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/4 c. olive oil
1 onion
1/2 bell pepper
1 clove garlic
1 (14 oz.) can stewed tomatoes
1 tsp. chili powder
dash of Worcestershire sauce
1 c. rice
2 c. water
salt and pepper to taste

1
Chop onion and pepper and mince garlic.
2
Saute in olive oil until onion is transparent.
3
Mix in remaining ingredients.
4
Bring to a boil and simmer, tightly covered, on lowest heat for about 20 minutes.
5
Stir occasionally.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. olive oil, 1 onion, 1/2 bell pepper, 1 clove garlic, and more.

Yes, Spanish Rice(The Best From New Mexico Kitchens Cookbook) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
368 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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