Spanish Rice

New.Wife's picture

Nov. 10, 2011


Vegetable oil 1 Tablespoon
Long grain white rice 1 Cup (16 tbs)
Sweet red pepper 1 , cut into thick strips
Onion 1/2 Cup (8 tbs) , chopped
Garlic 1 Clove (5 gm) , finely chopped
Chilli powder 2 Tablespoon
Ground cumin 1/4 Teaspoon
Salt 1/2 Teaspoon
Tomato sauce 1/4 Cup (4 tbs)
Chicken stock/Canned broth 1 3/4 Cup (28 tbs)



1. In a 2 quart microwave safe casserole dish mix the oil and the rice and cook at full power for 2 minutes.

2. Take it out stir nicely and microwave again for 2 minutes at full power and make surethe rice has turned into golden brown colour.

3. Now mix the red pepper, onion and garlic and microwave again for 2 minutes.

4. Add the stock, tomato sauce, chilli powder, cumin and salt cover with microwave safe plastic wrap and cook for 10 minutes at full power.

5. Take out, stir and microwave for 5 minutes more.

6. Remove and allow it to rest for 5 minutes, still covered.


7. Serve with your favourite curry or vegetables or even a nice mixed salad would be good to go with.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 290Calories from Fat 59

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 474 mg19.75%

Total Carbohydrates 50 g16.7%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet