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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (205g) Recipe makes 8 servings |
||
| Calories 200 | ||
| Calories from Fat 50 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 814mg | 33% | |
| Potassium 239mg | 6% | |
| Total Carbohydrate 34.4g | 11% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 3.2g | ||
| Protein 3.4g | 6% | |
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Ingredients
- 3 tablespoons vegetable oil
- 2/3 cup chopped onion
- 1 1/2 cups uncooked white rice
- 1 cup chopped red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (12 ounce) can tomato sauce
- 2 teaspoons salt
- 1 clove garlic, minced
- 1/8 teaspoon powdered saffron
- 3 cups water
Directions
1
Saute onions in a heavy saucepan until golden.2
Add rice; stir briskly to quickly coat with oil.3
Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.4
Cover, bring to a boil, and then reduce heat to low.5
Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Cuisine > North American > United States > Southwestern
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- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
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- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: Vino p.o. prn
On Mar 21, 2008
Wonderful change from plain white rice! The leftovers tasted even better reheated the next day! I poured the tomato sauce into a measuring cup and only enough water to equal 3 cups including the sauce because I didn't want the rice to become too mushy. It turned out well! Thanks!
From: ejmatl
On Dec 18, 2007
I made this last week to accompany chicken & cheese taquitos. It was just yummy. The only change I made was I used beef broth in lieu of water. I will, definitely, be making this again and again. Thanks for the wonderful recipe.
From: sugarpea
On Dec 8, 2003
Very good rice and quite simple to make, cooking in the usual twenty minutes (no peeking or stirring). I reduced the salt to one tsp and used saffron threads.
From: JOY1998
On Feb 29, 2008
This recipe is what I love about this website. I would have never thought of mixing saffron, tomato sauce chili powder and rice. I followed this recipe exactly and was rewarded with a tasty mexican rice to accompany the mexican casserole that I made. Excellent recipe. I highly recommend other members to try this recipe.
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