Total Time
22mins
Prep 10 mins
Cook 12 mins

I also like to add in a couple tablespoons of fresh garlic in with the onion as well as the addition of garlic salt, and also some cayenne pepper for heat, prep time includes browning the rice.

Ingredients Nutrition

Directions

  1. In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily).
  2. When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
  3. Turn the heat to high, and cook for 1 minute, stirring constantly.
  4. Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes.
  5. Remove from heat, and let stand for 15-20 minutes.

Reviews

(3)
Most Helpful

My family and guests raved about this dish. I fried the onion and green pepper. Poured it into my rice cooker along with a can of chili seasoned tomatoes and the reamining ingredients. Turned it on and voila. TY Kittencal for a lovely recipe.

angelalberta_22 August 06, 2007

I thought this was so good and really so easy. I didn't have a bell pepper so I used a 4 oz can of green chilies and used brown rice instead of white. Thanks Kittencal for a great rice recipe we will use often!!

Hill Family February 26, 2007

Quick, easy & tasty - a nice side to baked chimichangas! I scaled the recipe in half & garlic powder was all I had in the spice rack - otherwise, I followed the recipe. I should have compensated by adding some salt - I'll know better next time. Thanx Carol!

CountryLady August 24, 2005

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