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Basic Spanish Rice

 

36

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

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

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

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 2307% of calories 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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