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Spanish Rice Recipe
|Bacon drippings||3 Tablespoon|
|Uncooked riviana rice||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned stewed tomatoes||14 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
Serving size: Complete recipe
Calories 1731 Calories from Fat 686
% Daily Value*
Total Fat 76 g117.3%
Saturated Fat 29.5 g147.3%
Trans Fat 0 g
Cholesterol 71 mg
Sodium 4161.7 mg173.4%
Total Carbohydrates 240 g79.9%
Dietary Fiber 15.3 g61.1%
Sugars 22.1 g
Protein 28 g56.6%
Vitamin A 53.7% Vitamin C 166%
Calcium 31.8% Iron 67%
*Based on a 2000 Calorie diet
Brown lightly, stirring frequently.
Add remaining 1 Tbs. fat, onion, green pepper and celery; cook until soft.
Add remaining ingredients, cover pan tightly, and simmer for 20€” 30 minutes.
If rice is then not sufficiently tender, add a little more water, cover, continue to cook until soft.