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Nutrition Facts
Serving Size 1 (146g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth
Calories 190
Calories from Fat 44		(23%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 144mg		6%
Potassium 301mg		8%
Total Carbohydrate 33.9g		11%
	Dietary Fiber 2.1g	8%
	Sugars 4.3g
Protein 3.3g		6%
detailed view... how is this calculated?

Vegetarian Spanish Rice

Recipe #370755 | 45 min | 15 min prep

⁽³⁾ RATE IT NOW Print Recipe

By: Katzen
May 8, 2009

An easy recipe for vegetarian Spanish rice, using fresh tomatoes, bell peppers and green chilies. Found while searching for Spanish recipes for ZWT5. Cilantro would make a good addition, if you like it.

SERVES 6 , 3 Cups (change servings and units)

Ingredients

2 tablespoons vegetable oil
1 cup rice
1 1/2 cups crushed tomatoes
2 garlic cloves, minced
1 small onion, chopped
2 1/3 cups vegetable broth
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, choped
1 (4 ounce) can green chilies

Directions

1
In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.
2
Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
3
Stir in the peppers and green chilies. Heat through and serve immediately.

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Featured Reviews for This Recipe

From: Starrynews

On Feb 6, 2010

I don't know why I have not tried to make Spanish Rice at home before, because this was so easy! I loved the addition of the vegetables at the end - great flavor and a nice crunch. I included the cilantro, as suggested, since we love it. It made for a colorful and tasty dish! For the liquid, I followed the directions for the tomato mixture to a T and then slightly reduced the added broth once it was all in the pan. This brought perfectly cooked rice at 25 minutes. Thanks for sharing!

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From: Enjolinfam

On Jul 21, 2009

Yummy rice. The peppers turned out so tasty. I will make this again just modify the cooking process slightly. It took longer than 25 minutes for the rice to cook. It was about perfect at almost 40 minutes. Then I made the mistake of taking it off the burner and keeping it covered for 20 minutes while I prepared other food. The 20 minutes covered caused the rice to become mushy. So, I would either cook for the 25 minutes and then let it set for 20 instead of serving immediately or cook for about 40 and serve immediately next time. Looking forward to trying this recipe again. Thanks! Made for vegetarian swap.

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From: Kozmic Blues

On Jul 6, 2009

Good flavor! I liked that there was no salt added too. I found there was a LOT of liquid for just 1 cup of rice, and that I should have let it simmer much longer than 25 minutes. I'm not sure why, but even after 25 minutes, some of my rice was still crunchy. What I really, REALLY loved about this recipe, was the addition of the peppers and chilies AFTER the rice had finished cooking. The warm rice softened the peppers just enough, but the still had a nice crunch to them too

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