Search
by Ingredient

Spanahorizo

StarStarStarStarEmpty star

Submitted by casino

YIELD

4 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

½ 118
CUP ML OLIVE OIL
1 1
BUNCH BUNCH PARSLEY LEAVES
chopped
1 1
LARGE LARGE YELLOW ONION
finely chopped
1 15
TABLESPOON ML GARLIC
finely chopped
3 7.1E+2
CUPS ML WATER
2 3E+1
TABLESPOONS ML TOMATO PASTE
1 237
CUP ML TOMATOES
chopped
0.6
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 2
BUNCH BUNCH SPINACH
stems removed, chopped
1 237
CUP ML RICE
uncooked

Directions

In a large saucepan place the oil and heat it on medium high until it is hot.

Add the parsley, onions, and garlic. Sauté the ingredients for 3 to 4 minutes, or until the onions are translucent.

Add the water and bring it to a boil.

Add the tomato paste, chopped tomatoes, salt, and pepper.

Mix the ingredients together thoroughly so that everything is well combined.

Add the spinach and rice.

Simmer the ingredients for 30 minutes on low heat, or until the rice is done.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 528g (18.6 oz)
Amount per Serving
Calories 483 53% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 238mg 10%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 26%
Sugars g
Protein 20g
Vitamin A 354% Vitamin C 131%
Calcium 23% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Email this recipe