“This is something my grandmother used to make, but she never used a recipe. It took me a long time to figure out just what she did. I think this is as close to hers as it gets. It's just a simple rice side dish, but if you add a pound of cooked ground beef or chicken you can serve it as a meal. I hope you enjoy.” - by Julie G.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat oil in a skillet over medium heat. Cook and stir rice, onion, and bell pepper in hot oil until the vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
- Stir diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and pepper into the rice mixture. Bring to a simmer, reduce heat to medium-low, and cook at a simmer until the liquid is absorbed, about 20 minutes more.
Nutrition
Amount Per Serving (4 total)
- Calories
- 359 cal
- 18%
- Fat
- 14.5 g
- 22%
- Carbs
- 51.5 g
- 17%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I don't keep instant rice in the house, I used regular long grain rice in place of the instant. It just took a little longer to cook. I also used a red bell pepper instead of green and lime juice inst..." See moreead of lemon juice. The boys really liked this rice, especially the youngest. I'd make this again."
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