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Mary Norwak's Spanish Rice

Ingredients
  Patna rice 8 Ounce
  Oil 2 Ounce
  Lean bacon 4 Ounce
  Onions 12 Ounce
  Mushrooms 6 Ounce
  Tomatoes 8 Ounce
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) In boiling salted water, slightly undercook rice.
2) Drain the rice well.
3) chop the bacon and onions
4) Slice mushrooms and peel the tomatoes and slice.

MAKING
5) In a skillet, heat oil and cook chopped bacon and onions gently for 10 minutes.
6) Stir in mushrooms and tomatoes and continue cooking until tender and well blended.
7) Add rice and season them well.
8) In waxed or rigid plastic containers, or in polythene bags, pack the Spanish rice and keep in fridge.
9) Rice can be eaten immediately.

SERVING
9) To serve the kept rice: Take out from fridge, heat in oven and serve as side dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Rice
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1691 Calories from Fat 562

% Daily Value*

Total Fat 63 g97.3%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 73.3 mg24.4%

Sodium 1321.2 mg55%

Total Carbohydrates 228 g75.9%

Dietary Fiber 13.2 g52.8%

Sugars 23.5 g

Protein 49 g98.4%

Vitamin A 37.9% Vitamin C 95.9%

Calcium 17% Iron 22.2%

*Based on a 2000 Calorie diet

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Mary Norwak's Spanish Rice Recipe