Spicy Spanish Rice
|Basmati rice||1 Cup (16 tbs)|
|Olive oil/Salad oil||4 Tablespoon|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Finely chopped garlic||8 Clove (40 gm)|
|Chopped capsicum||1⁄2 Cup (8 tbs)|
|Tomato||3⁄4 Cup (12 tbs)|
|Chili powder||To Taste|
|Chopped cooked carrots||1⁄2 Cup (8 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Cooked cut green beans||1⁄2 Cup (8 tbs)|
|Grated cheese||6 Tablespoon|
Wash and dry rice on cloth.
Heat oil in a pan and fry onion.
Cook until brown.
Add garlic and rice.
Toss lightly taking care not to break rice.
Add rest of the ingredients except boiled vegetables and cheese.
Add enough water to cook the rice.
Cover with a lid containing water.
Cook rice on low fire.
Sprinkle some water from lid if it is necessary.
When rice is about to be ready, add vegetables.
Serving size: Complete recipe
Calories 1878 Calories from Fat 796
% Daily Value*
Total Fat 90 g138.8%
Saturated Fat 24.5 g122.3%
Trans Fat 0 g
Cholesterol 79.2 mg26.4%
Sodium 1817.9 mg75.7%
Total Carbohydrates 209 g69.8%
Dietary Fiber 16.8 g67.3%
Sugars 17.5 g
Protein 59 g118.9%
Vitamin A 62.7% Vitamin C 186.9%
Calcium 121.9% Iron 33.1%
*Based on a 2000 Calorie diet