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Total Time
25mins
Prep 5 mins
Cook 20 mins

This goes great with my Baked Mexican Chicken Thighs. Start the rice after the chicken is in the oven, make a salad, and dinner will be ready within an hour. If you prefer to use brown rice, just adjust the cooking time according to the recommended time on the rice package.

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan.
  2. Add onion, green pepper, rice, and chili powder. Stir over medium heat until veggies are lightly browned.
  3. Add hot water and tomato sauce, bring to boil.
  4. Reduce heat to simmer, cover, and cook 20 minutes until rice is tender.
  5. Fluff with fork before serving.