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Spanish Rice With Chicken Stock

chef.tim.lee's picture
Ingredients
  Onion 1 , chopped
  Oil 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Long grain rice 1 1⁄3 Cup (21.33 tbs)
  Chicken stock 2 1⁄2 Cup (40 tbs)
  Ground saffron 1 Pinch
  Green pepper 1 , pith and seeds removed and chopped
  Red pepper 1 , red pepper
  Tomatoes 2 , skinned and chopped
  Peeled shrimp 4 Ounce (Baby Shrimp)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Sauté the onion in the oil and butter or margarine until translucent.
2) Add rice to this and heat gently, tossing, for 2 to 3 minutes.
3) Mix the stock, saffron and green and red peppers to this.
4) Cover and simmer for about 20 minutes so that the excess stock gets absorbed.
5) Mix tomatoes, seasoning to taste and the prawns (shrimp) to this.
6) Heat gently, tossing for about 5 minutes.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 409 Calories from Fat 86

% Daily Value*

Total Fat 10 g15%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 55.7 mg18.6%

Sodium 363.6 mg15.2%

Total Carbohydrates 64 g21.3%

Dietary Fiber 2.6 g10.5%

Sugars 7.7 g

Protein 15 g30.5%

Vitamin A 35.8% Vitamin C 136.4%

Calcium 4.6% Iron 11.2%

*Based on a 2000 Calorie diet

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Spanish Rice With Chicken Stock Recipe