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Basic Spanish Rice

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YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

4 4
MEDIUM MEDIUM TOMATOES
quartered
2 ¼ 532
CUPS ML WATER
1 1
SMALL SMALL ONIONS
chopped
1 237
CUP ML BROWN RICE
2 1E+1
TEASPOONS ML GARLIC PASTE *
1 5
TEASPOON ML SEASONED SALT
1 5
TEASPOON ML MOLASSES
1 237
CUP ML TOMATOES
chopped
½ 118
CUP ML PARSLEY LEAVES
chopped fresh
½ 118
CUP ML TOMATO SAUCE
canned
½ 0.5
LARGE 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 Arrow up button

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 230 7% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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