Traditional Spanish rice with extra flavor creates a classic side dish.
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2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1 cup long grain white rice
1 (14.5-ounce) can petite diced tomatoes, drained
2 1/2 cups chicken broth
Melt butter in 3-quart saucepan over medium heat until sizzling. Add onion, bell pepper, chili powder, cumin, garlic salt and ground red pepper; cook over medium heat 4-6 minutes or until vegetables are softened. Add rice, tomatoes and broth. Continue cooking 3-5 minutes or until mixture comes to a boil.
Reduce heat to medium-low. Cover; cook 15-18 minutes or until rice is tender and all liquid is absorbed.
Need a side dish for your enchiladas or tacos? Any of these sides are a perfect pair for a dinner with Mexican flair!