Spanish Style Rice
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
sliced |
|
| 4 | tablespoons |
margarine
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
sweet wine
or sherry |
* |
| 1 | small |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
long grain rice
|
|
| 1 | medium |
green bell peppers
diced |
|
| 4 | medium |
tomatoes
chopped |
|
| 3 | cups |
water
hot |
|
| 3 | each |
cloves
whole |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
sliced |
|
| 6E+1 | ml |
margarine
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
sweet wine
or sherry |
* |
| 1 | small |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
long grain rice
|
|
| 1 | medium |
green bell peppers
diced |
|
| 4 | medium |
tomatoes
chopped |
|
| 7.1E+2 | ml |
water
hot |
|
| 3 | each |
cloves
whole |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
Directions
Sauté mushrooms in 2 tablespoons margarine for a few minutes.
Add salt and pepper.
Cover and remove from heat.
Sauté the onion and garlic in the oil and remaining margarine.
Raise heat a little and add the rice, stirring until well coated.
Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms and stir.
Cover, reduce heat and simmer for 15 minutes.
Add wine after about 10 minutes.
Remove cloves and bay leaf and sprinkle with parsley before serving.
