RCI-RC.004.0165.001
Low-fat Spanish Rice
Low-fat Spanish Rice
Prep5 min
Cook8 min
Total13 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- uncooked instant rice (I prefer regular cooked rice)1 cup
- 1 cup
- ⅔ cup
- ½ teaspoon
- ¼ teaspoon
- ⅛ teaspoon
- (14.5 ounces) can whole tomatoes1 unitundrained and chopped
- (5.5 ounces) can tomato juice1 unit
Method
1
Dice the green bell peppers and onions into small, uniform pieces to ensure even cooking.
5 minutes
2
Lightly coat a large non-stick skillet or saucepan with vegetable cooking spray and heat over medium heat.
2 minutes
3
Add the diced onions and green bell peppers to the pan and sauté until softened and the onions become translucent.
5 minutes
4
Stir in the prepared mustard, salt, and pepper, mixing well to evenly coat the vegetables with the seasonings.
2 minutes
5
Add the uncooked rice to the skillet and stir to combine with the vegetable mixture, lightly toasting the rice for added flavor.
3 minutes
6
Pour in the appropriate amount of water or low-sodium broth, bring to a boil, then reduce heat to low and cover the pan.
5 minutes
7
Simmer the rice on low heat, covered, until all the liquid is absorbed and the rice is fully cooked and tender.
20 minutes
8
Remove from heat, fluff the rice with a fork, taste and adjust seasoning if needed, and serve hot.
2 minutes