Spanish Rice (Narad)
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
long grain, white |
|
| 4 | cups |
vegetable stock
or 4 cups water & vegetable boullion cubes |
|
| 6 | ounces |
tomato paste
|
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 1 | each |
sweet red bell peppers
seeded,, stemmed, and chopped |
|
| 2 | teaspoons |
paprika
|
|
| 3 | tablespoons |
margarine
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
long grain, white |
|
| 946 | ml |
vegetable stock
or 4 cups water & vegetable boullion cubes |
|
| 173.4 | ml/g |
tomato paste
|
|
| 3 | cloves |
garlic
minced |
|
| 2 | each |
onions
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 1 | each |
sweet red bell peppers
seeded,, stemmed, and chopped |
|
| 1E+1 | ml |
paprika
|
|
| 45 | ml |
margarine
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | 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.
