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Spanish Rice

The simple combination of rice, vegetables, and broth makes a delicious side, but it's good enough to be a vegetarian entree. The total cost of this recipe is $2.15 or about $0.36 per serving. Cook's Note: To add more flavor to this dish, you can use a can of diced tomatoes with green chilis instead of the plain diced tomatoes. If you like more heat in your rice, add a bit of finely diced jalapeno with the vegetables and rice in the beginning.
Prep Time 15 mins
Cook Time 25 mins
Resting Time 10 mins
Total Time 50 mins
Servings 6


  • 1 1/2 cup long grain white rice ($0.25)
  • 2 tbsp extra virgin olive oil ($0.23)
  • 1/3 cup green bell pepper diced ($0.38)
  • 1/3 cup white onion diced ($0.20)
  • 2 cloves garlic minced ($0.04)
  • 1 stalk celery minced ($0.10)
  • 1/2 carrot minced ($0.12)
  • 1 (15 ounce) can diced tomatoes ($0.58)
  • 2 1/4 cups water
  • 2 bouillon cubes (chicken or vegetable flavored) ($0.20)
  • 2 green onions thinly sliced (optional) ($0.05)


  • Heat oil in deep skillet with lid.
  • Add the rice, bell pepper, onion, garlic, celery, and carrots.
  • Saute until the rice is no longer translucent. (This should take about 10 minutes.)
  • Add the water, can of tomatoes, and the bouillon to the rice mixture.
  • Bring mixture to a boil, stirring frequently.
  • Taste the liquid to see if it needs more salt or bouillon. (Be careful, it's boiling hot.)
  • Reduce heat and cover the pan.
  • Simmer for 15 to 20 minutes.
  • Remove from heat, and allow rice to sit in pot for 10 minutes to allow it to finish cooking.
  • Fluff with fork and sprinkle with green onions.
  • Serve alongside your favorite Latin inspired entree.