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Spanish Style Rice

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 497g (17.5 oz)

Amount per Serving

Calories 460 37% of calories from fat

% Daily Value *

Total Fat 19g 29%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 173mg 7%

Total Carbohydrate 22g 22%

Dietary Fiber 4g 15%

Sugars g

Protein 17g

Vitamin A 33% • Vitamin C 71%

Calcium 5% • Iron 21%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber