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Basic Spanish Rice

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 medium tomatoes
quartered
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2 ¼ cups water
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1 small onions
chopped
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1 cup brown rice
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2 teaspoons garlic paste
*
1 teaspoon seasoned salt
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5 red hot pepper sauce
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1 teaspoon molasses
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1 cup tomatoes
chopped
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½ cup parsley leaves
chopped fresh
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½ cup tomato sauce
canned
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½ large green bell peppers
diced
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Ingredients

Amount Measure Ingredient Features
4 medium tomatoes
quartered
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532 ml water
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1 small onions
chopped
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237 ml brown rice
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1E+1 ml garlic paste
*
5 ml seasoned salt
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5 red hot pepper sauce
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5 ml molasses
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237 ml tomatoes
chopped
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118 ml parsley leaves
chopped fresh
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118 ml tomato sauce
canned
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0.5 large green bell peppers
diced
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Directions

Place quartered tomatoes and water in blender jar; puree.

Pour into large pot, add onion, and boil.

Add rice, garlic paste, salt, Tabasco, and molasses.

Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40 to 45 minutes.

Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover.

Fry bacon crisp in skillet; remove and blot on paper towels.

Sauté green pepper in bacon drippings; remove using slotted spoon and add to rise mixture.

Crumble bacon and add to rice mixture. Mix well and remove from heat.

Preheat oven to 350℉ (180℃).

Lightly oil bottom of 1-quart casserole; pour rice mixture into it and bake for 20 minutes, or until rice is tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 2307% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 616mg 26%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 20%
Sugars g
Protein 12g
Vitamin A 44% Vitamin C 88%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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