Spanish Rice Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Green pepper | 1⁄4 Cup (4 tbs), finely chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Water | 2 Cup (32 tbs) | |
| Stewed tomatoes | 16 Ounce, chopped and drained (reserve liquid) | |
| Long grain rice | 1 Cup (16 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄8 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 mg21.5%
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
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.
Chef
