No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (248g) Recipe makes 8 servings |
||
| Calories 213 | ||
| Calories from Fat 7 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 343mg | 14% | |
| Potassium 246mg | 7% | |
| Total Carbohydrate 45.0g | 14% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 4.0g | ||
| Protein 5.9g | 11% | |
Spanish Rice
By: Amber of AZ
Nov 30, 2001
This is a great side dish for chicken recipes as well as any mexican food recipes you might like. Great to reheat and serve with scrambled eggs too.
SERVES 8 -10
Ingredients
- 2 cups chicken broth
- 1/2 white onion, chopped
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes
- vegetable oil
- 2 cloves garlic, minced
- 2 cups white rice
- 2 cups water
- 1 cup frozen peas
Directions
1
Heat pan and put about 2 tablespoons oil in pan.2
Add garlic and onion.3
Saute on medium high heat (careful not to burn).4
Add rice, fry until browned.5
Add chicken broth, let boil.6
Add tomatoes and frozen peas, stir well.7
Add water as needed to avoid burning rice.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Spanish Rice recipes
Browse similar recipes by category
- Course > Breakfast
- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Cuisine > European > Southern (Mediterranean) > Spanish
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Luvs2kook
On May 12, 2008
I am also from Arizona and love a good Spanish Rice. This one was just ok for me. Not nearly as tomato-y as I usually find at local Mexican restaurants, but it was still pretty tasty. I think I'll stick with my old recipe, but use the chicken stock instead of water which I usually use. It really adds a great flavor!
From: Beck D
On Jun 27, 2005
This was great and my first time making Spanish rice. I'm giving four stars because the cooking instructions are not clear; a beginner cook would have trouble following this. After adding the chicken stock and tomatoes I let the rice simmer covered for 10 minutes, then stirred through the peas and let it sit for 5. Really good flavour, thanks for posting!
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved