Spanish Rice
Recipe: #6966
November 15, 2012
Categories: Side Dishes, Rice, White Rice, Spanish, Sunday Dinner, Kosher, No Eggs, more
"You'll enjoy this rice, it's easy and it's loaded with just enough flavor to complement any course."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (266.7 g)
- Calories 296.5
- Total Fat - 7.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 636.3 mg
- Total Carbohydrate - 52.6 g
- Dietary Fiber - 2.2 g
- Sugars - 3.5 g
- Protein - 6.2 g
- Calcium - 37.3 mg
- Iron - 1.6 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a 10-inch skillet over medium heat. Add the rice and cook until lightly browned, stirring constantly.
Step 2
Stir the broth, water, picante sauce, cumin and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the tomato and peas and cook for 5 minutes or until the rice is tender.
Step 3
Stir the broth, water, picante sauce, cumin and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Step 4
Stir in the tomato, peas, salt and pepper and cook for 5 minutes or until the rice is tender.
Tips
No special items needed.
2 Reviews
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