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Spanish Rice (Narad)

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Submitted by lanie

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 473
CUPS ML RICE
long grain, white
4 946
CUPS ML VEGETABLE STOCK
or 4 cups water & vegetable boullion cubes
6 173.4
OUNCES ML/G TOMATO PASTE
3 3
CLOVES CLOVES GARLIC
minced
2 2
EACH EACH ONIONS
chopped
2 2
STALKS STALKS CELERY
chopped *
1 1
EACH EACH SWEET RED BELL PEPPERS
seeded,, stemmed, and chopped
2 1E+1
TEASPOONS ML PAPRIKA
3 45
TABLESPOONS ML MARGARINE
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML CHILI POWDER

Directions

In a large pot, melt margarine over medium heat.

Add onions, garlic, and rice.

Stir for about 5 minutes. Add stock, celery, green pepper, tomato paste, and spices.

Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour.

Stir occasionally, and add some water if needed.

Ready when rice is tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 500 17% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 766mg 32%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 21%
Sugars g
Protein 21g
Vitamin A 36% Vitamin C 172%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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