SPANISH RICE

Spanish Rice image

In my attempt to lower my sodium I have been fiddling with recipes that give the same flavor as traditional Rice-A-Roni styles. So far, I have been pretty close. This version is just a smidge sweeter, and I'd love any suggestions on how to fix that.

Provided by Brandi Kirkpatrick

Time 40m

Number Of Ingredients 10

Ingredients

1 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
1 jalapeno, seeded and finely chopped
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chiles
1 teaspoons chili powder, or to taste
1/2 teaspoon ground cumin
1 teaspoon salt

Steps:

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, jalapeno, and bell pepper until rice is browned and onions are tender.
2. Stir in broth and tomatoes. Season with chili powder, cumin, and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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