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Spanish Rice


1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 clove garlic, minced

2 tablespoons tomato paste

1 cup bouillon

4 cups cooked brown rice or barley

4 tablespoons Benefiber®*

1 6-ounce can diced green chiles

˝ cup sliced pimento-stuffed olives (optional)

chopped cilantro for garnish (optional)


Combine the onion, peppers, garlic, tomato paste and bouillon in a pot. Bring to a boil, reduce the heat and simmer, covered, 5-10 minutes, or until the vegetables are softened. Stir in the rice or barley and cook 5-10 minutes more to blend the flavors. Add the Benefiber, chiles and olives, if using; serve garnished with cilantro if desired.

Yield: 4-6 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.