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Spanish Rice (Narad)

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups rice
long grain, white
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4 cups vegetable stock
or 4 cups water & vegetable boullion cubes
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6 ounces tomato paste
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3 cloves garlic
minced
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2 each onions
chopped
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2 stalks celery
chopped
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1 each sweet red bell peppers
seeded,, stemmed, and chopped
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2 teaspoons paprika
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3 tablespoons margarine
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1 teaspoon salt
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½ teaspoon basil
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½ teaspoon oregano
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½ teaspoon chili powder
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Ingredients

Amount Measure Ingredient Features
473 ml rice
long grain, white
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946 ml vegetable stock
or 4 cups water & vegetable boullion cubes
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173.4 ml/g tomato paste
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3 cloves garlic
minced
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2 each onions
chopped
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2 stalks celery
chopped
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1 each sweet red bell peppers
seeded,, stemmed, and chopped
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1E+1 ml paprika
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45 ml margarine
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5 ml salt
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2.5 ml basil
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2.5 ml oregano
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2.5 ml chili powder
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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 50017% 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?
 

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