Southwest Red Rice

This spicy side will turn any meal into a fabulous fiesta!

Southwest Red Rice

BettyCrockerRecipe by BettyCrocker

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25 minutes

1 hour 10 minutes

6 servings (about 1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 185
  • 5g
    (Saturated Fat 3g)
  • 10mg
  • 470mg
  • 31g
    (Dietary Fiber 1g)
  • 5g
  • Percent Daily Value*
  • 48%
  • 56%
  • 2%
  • 8%
  • Exchanges
  • 1/2
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Special Touch

    Top with cilantro, sliced ripe olives and spoonfuls of sour cream for a perfect balance of color, texture and flavor.

  • Success

    Chilies contain skin-irritating oils, so when preparing them, wear plastic gloves to prevent the oils from getting on your hands.

Ingredients

  • 1  large red bell pepper
  • 1  to 2 red jalapeño chili
  • 1  small onion, chopped (1/4 cup)
  • 1  garlic clove, finely chopped
  • 2  tablespoons butter or margarine
  • 1  cup uncooked regular rice
  • 2  cups Progresso® chicken broth (from 32-oz carton)
  • 1/4  teaspoon salt
  • 1/8  teaspoon red pepper sauce

Directions

  1. 1Set oven control to Broil.
  2. 2Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.
  3. 3Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.
  4. 4Cook and stir onion and garlic in butter in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.
  5. 5Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.

Categories: Course, Main Dishes, Side Dishes, Rice & Grains, Cuisine, Mexican, Vegetarian, Healthy

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