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Easy Spanish Rice Recipe
|Cooked rice||2 Cup (32 tbs)|
|Bacon drippings/Butter / margarine||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, undrained (1 Can)|
|Chili powder||1⁄4 Teaspoon|
|Liquid pepper sauce||1 Drop|
Serving size: Complete recipe
Calories 954 Calories from Fat 314
% Daily Value*
Total Fat 35 g54.2%
Saturated Fat 15.1 g75.4%
Trans Fat 0 g
Cholesterol 37.2 mg
Sodium 1890.1 mg78.8%
Total Carbohydrates 145 g48.2%
Dietary Fiber 12.6 g50.6%
Sugars 5.1 g
Protein 19 g38.5%
Vitamin A 75.9% Vitamin C 171.2%
Calcium 19.4% Iron 65%
*Based on a 2000 Calorie diet
2. Arrange bacon on a microwave-oven-safe roast rack set in a glass baking dish. Cover with a paper towel. Cook in microwave oven
4 minutes at High, or until done. Crumble bacon and set aside.
3. Combine bacon drippings, onion and green pepper in a 2-quart glass casserole. Cook uncovered in microwave oven 4 minutes at High; stir once.
4. Chop tomatoes. Add chopped tomatoes, tomato liquid, seasonings and cooked rice to casserole; stir. Cover and heat in microwave oven to serving temperature (5 to 6 minutes at High).
5. Sprinkle bacon over top.