Microwaved Spanish Rice Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Butter/Margarine2 Tablespoon
 Onion1 Medium, finely chopped
 Chopped green pepper1⁄4 Cup (4 tbs)
 Cooked rice2 Cup (32 tbs)
 Canned tomatoes16 Ounce (1 Can)
 Dry tomato vegetable soup mix2 Ounce (1 Envelope)
 Sugar2 Teaspoon
 Basil leaf1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 977 Calories from Fat 233

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 15.9 g79.5%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 655.3 mg27.3%

Total Carbohydrates 171 g57.1%

Dietary Fiber 15.1 g60.5%

Sugars 21.6 g

Protein 20 g40%

Vitamin A 93.8% Vitamin C 143.6%

Calcium 22.7% Iron 66.6%

*Based on a 2000 Calorie diet

Directions

1. Place butter, onion and green pepper in 2-quart glass casserole.
2. Microwave on ROAST for 4 to 5 minutes or until vegetables are partly cooked. Stir in remaining ingredients. Cover with glass lid or plastic wrap.
3. Microwave on REHEAT for 3 minutes.
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