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Mexican Spanish Rice

 

204

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

3 tablespoons vegetable shortening
1 ½ cups rice
½ cup onions
sliced
½ cup sweet red bell peppers
sliced
*
14 ounces tomatoes, canned
whole
1 medium garlic cloves
minced
*
1 teaspoon black pepper
2 teaspoons salt
3 cups water

Directions

Melt shortening in large skillet.

Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.

Mix well and add 1½ cups warm water or enough to just cover the rice.

Add salt.

Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.

Note: You may substitue peeled seeded green chili for the bell pepper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 23824% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 894mg 37%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 12%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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