Spanish Rice
Yield
1 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rice
cooked as usual |
|
| Sauce | |||
| 1 | each |
onions
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | Stalk |
celery
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
zucchini
chopped |
|
| 2 | cans |
tomato sauce
|
*
|
| 16 | ounces |
tomatoes
chopped |
|
| 2 | teaspoons |
seasoning mix
southwest |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rice
cooked as usual |
|
| Sauce | |||
| 1 | each |
onions
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | Stalk |
celery
|
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
zucchini
chopped |
|
| 2 | cans |
tomato sauce
|
*
|
| 462.4 | ml/g |
tomatoes
chopped |
|
| 1E+1 | ml |
seasoning mix
southwest |
* |
Directions
Sauté onion, garlic, celery, bell pepper, zucchini in a little water or veggie broth.
When tender add the tomato sauce, tomatoes and spices and simmer for about 20 minutes or while the rice is cooking.
When rice and sauce are finished cooking combine the two.
If you have any cilantro in the house, you could add some chopped to the finished product.
