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Spanish Rice with Tomatoes and Peppers
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Prep Time:
8 minutes
Total Time:
2 hours 10 minutes
Spicy Mexican rice with slow-cooked bell peppers and tomatoes.
Ingredients:
  • 1 cup uncooked regular long-grain rice
  • 1 cup water
  • 1 medium onion, chopped (1/2 cup)
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
Instructions:
  • First, generously coat a 3 1/2- to 4-quart slow cooker with cooking spray. Then, combine all ingredients in the cooker, excluding the tomatoes, and finish by layering the tomatoes on top.
  • Cook on low heat for 2 to 3 hours until the rice and vegetables are tender and most of the liquid is absorbed.

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