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Spanish Rice with Tomatoes and Peppers




Source of Recipe


Betty Crocker More Slow Cooker Recipes


Recipe Introduction


I adapted this recipe to an oven and oh, it is so good.


List of Ingredients




1 c uncooked regular rice
1 c water
1 medium onion, chopped (about 1/2 c)
1 small green bell pepper chopped (about 1/2 c)
1/2 tsp dried minced garlic
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
14 1/2 oz can diced tomatoes with juice

Recipe



Mix all ingredients in a large casserole dish - I used a 3 quart dish with a lid.
Stir to combine.
Bake at 350 for 30 to 40 minutes or until liquid has been absorbed and rice is tender.


Notes:
Original recipe called for 1 clove garlic, finely chopped and 1 tsp chili powder.
Original directions: Spray 3 1/2 to 4 quart slow cooker. Mix everything except tomatoes. Top with diced tomatoes.
Cover and cook on low for 2 to 3 hours or unitl rice and vegetables are tnder and most of the liquid has been absorbed.

10 servings, 1/2 c each