You are here

Spanish Rice

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Chopped onion 2 Cup (32 tbs)
  Sweet green pepper 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Mushrooms 8 Ounce, sliced make 3 cups
  Long grain white rice 2 Cup (32 tbs) (Uncooked)
  Tomato juice 3 Cup (48 tbs)
  Chicken stock/Low sodium chicken broth 2 Cup (32 tbs)
  Paprika 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Bay leaves 2
  Plum tomatoes 6 Cup (96 tbs), seeded and chopped (About 15)
Directions

1. In a deep, 12-inch nonstick skillet, heat the oil over moderately high heat. Stir in the onion, green pepper, celery, and garlic and saute for 3 minutes. Stir in the mushrooms and rice and saute 5 minutes longer.
2. Add the tomato juice, stock, paprika, salt, black pepper, and bay leaves and bring to a boil; lower the heat, cover tightly, and simmer for 15 minutes. Stir in the tomatoes, cover, and cook 15 minutes longer or until the rice is tender and all of the liquid is absorbed. Discard the bay leaves. Serve with Fried Catfish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Cook Time: 
35 Minutes
Servings: 
6

Rate It

Your rating: None
4.153335
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 425 Calories from Fat 69

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 2.4 mg0.8%

Sodium 335.7 mg14%

Total Carbohydrates 80 g26.8%

Dietary Fiber 7.2 g28.8%

Sugars 11.1 g

Protein 12 g24%

Vitamin A 84% Vitamin C 192.9%

Calcium 6.7% Iron 20.3%

*Based on a 2000 Calorie diet

0 Comments

Spanish Rice Recipe