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Mexican Spanish Rice

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

20 min

Ready

35 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons vegetable shortening
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1 ½ cups rice
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½ cup onions
sliced
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½ cup sweet red bell peppers
sliced
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14 ounces tomatoes, canned
whole
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1 medium garlic cloves
minced
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1 teaspoon black pepper
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2 teaspoons salt
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3 cups water
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Ingredients

Amount Measure Ingredient Features
45 ml vegetable shortening
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355 ml rice
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118 ml onions
sliced
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118 ml sweet red bell peppers
sliced
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404.6 ml/g tomatoes, canned
whole
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1 medium garlic cloves
minced
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5 ml black pepper
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1E+1 ml salt
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7.1E+2 ml water
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Directions

Melt shortening in large skillet.

Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.

Mix well and add 1½ cups warm water or enough to just cover the rice.

Add salt.

Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.

Note: You may substitue peeled seeded green chili for the bell pepper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 23824% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 894mg 37%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 12%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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