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Spanish Rice Recipe
|Streaky bacon rashers||4 Ounce, rinded and chopped (100 Gram)|
|Butter||1 Ounce (25 Gram)|
|Onion||1 Medium, skinned and chopped|
|Green pepper||1 , seeded and sliced|
|Long grain rice||8 Ounce (225 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Chicken stock||1 Pint (600 Milliliter)|
|Tomatoes||4 Medium, skinned and chopped|
Serving size: Complete recipe
Calories 1640 Calories from Fat 430
% Daily Value*
Total Fat 48 g74.6%
Saturated Fat 23.2 g116.2%
Trans Fat 0 g
Cholesterol 75.4 mg
Sodium 1127.4 mg47%
Total Carbohydrates 246 g82%
Dietary Fiber 12.1 g48.4%
Sugars 34.8 g
Protein 55 g110.6%
Vitamin A 107.6% Vitamin C 334.8%
Calcium 16.2% Iron 28.8%
*Based on a 2000 Calorie diet
Remove bacon from the cooker and fry the onion and pepper.
Stir in the rice and cook for 2-3 minutes, then add the garlic, stock, tomatoes, salt and pepper.
Sprinkle in the sugar and return the bacon to the cooker.
Bring the contents to the boil uncovered, stirring to prevent the rice sticking.
Put on the lid and bring to high (15 lb) pressure.
Cook for 7 minutes.
Reduce pressure quickly.
Adjust the seasoning and serve piled on a hot dish as an accompaniment to boiled chicken or rabbit.