Ingredients
4
4 servings
- •¼ cup vegetable oil
- •1 ½ cups instant rice
- •1 onion, chopped
- •1 green bell pepper, chopped
- •1 (16 ounce) can diced tomatoes
- •1 (11 ounce) can vegetable juice (such as V8®)
- •1 (8 ounce) can tomato sauce
- •½ cup water
- •1 tablespoon white sugar
- •1 teaspoon lemon juice
- •1 teaspoon salt
- •¼ teaspoon ground black pepper
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 359
- Carbohydrate: 52g
- Fat: 15g
- Fiber: 4g
- Protein: 6g
- Sugar: 14g
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