Spanish Rice Recipe
Ingredients
| Tomatoes | 2 Cup (32 tbs) | |
| Onion | 1 Small | |
| Canned pimiento | 4 Ounce, drained | |
| Green pepper | 1 , cut into pieces | |
| Cubed cheddar cheese | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Cayenne | 1 Dash | |
| Quick cooking rice | 1 1⁄3 Cup (21.33 tbs) |
Nutrition Facts
Serving size
Calories 390 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 6.2 g31.1%
Trans Fat 0 g
Cholesterol 30.7 mg10.2%
Sodium 454.9 mg19%
Total Carbohydrates 60 g20.1%
Dietary Fiber 4.3 g17%
Sugars 5.5 g
Protein 14 g27.1%
Vitamin A 42.5% Vitamin C 114.4%
Calcium 25.5% Iron 13%
*Based on a 2000 Calorie diet
Directions
Grease a 1 quart casserole.
Put all ingredients except rice into Osterizer container, cover and blender chop vegetables coarsely.
Mix with rice.
Cover prepared casserole and bake for 35 to 40 minutes.
Chef
