Brown Rice Espanola

Calorie.Less.Cooking's picture

Jan. 10, 2012

Ingredients

Canned chopped tomatoes 16 Ounce
Boiling water 1 1/2 Cup (24 tbs)
Chicken bouillon powder 1 Teaspoon
Chopped onions 3/4 Cup (12 tbs)
Chopped jalapeno pepper 1 Tablespoon
Garlic salt 1/2 Teaspoon
Chili powder 2 Teaspoon
Uncooked brown rice 1 Cup (16 tbs)

Directions

GETTING READY

1) Preheat oven to 350° F.

MAKING

2) Take a pan and combine water, tomatoes and bouillon powder in it. Bring the mixture to a boil.

3) Take a 2 quart casserole and transfer the tomato mixture to it. Stir in all the remaining ingredients and mix well.

4) Cover tightly and bake for about 1 1/4 hours.

SERVING

5) Remove from oven and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 152Calories from Fat 11

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 385 mg16.04%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet