Spanish Rice Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Onion1 Large, chopped
 Green pepper1⁄4 Cup (4 tbs), finely chopped
 Butter/Margarine2 Tablespoon
 Water2 Cup (32 tbs)
 Stewed tomatoes16 Ounce, chopped and drained (reserve liquid)
 Long grain rice1 Cup (16 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1190 Calories from Fat 226

% Daily Value*

Total Fat 26 g39.7%

Saturated Fat 15.9 g79.3%

Trans Fat 0 g

Cholesterol 64.5 mg

Sodium 3504.8 mg146%

Total Carbohydrates 217 g72.4%

Dietary Fiber 10.3 g41.3%

Sugars 40.6 g

Protein 21 g41.3%

Vitamin A 44.1% Vitamin C 150.8%

Calcium 36.6% Iron 37.2%

*Based on a 2000 Calorie diet

Directions

In 2-quart casserole, combine onion, green pepper and butter.
Cook at HIGH 2 1/2 to 3 1/2 minutes; stir once.
Add enough water to reserved liquid to equal 2 cups.
Add to dish with tomatoes, rice, salt and pepper.
Cook, covered with lid, at HIGH 4 to 5 minutes and at MEDIUM-LOW 16 to 17 minutes, or until rice is tender; stir once.
Let stand, covered, 5 minutes before serving.
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