Julie's Spanish Rice
Created by Puppitypup on October 23, 2014
- Servings: 12
- Prep Time: 10m
- Cook Time: 35m
- Recipe #15020
Ingredients
- 158 grams dry rice (1 cup dry)
- 1/2 sweet onion (diced)
- 1/4 red bell pepper, diced
- 1/2 garlic clove, crushed
- 4 gram chicken bouillon cube (1 cube)
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons butter
- 1 1/4 cups water (see note)
- 1 can (14.5 ounce) tomatoes (with juice)
- 1/8 teaspoon fresh ground pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons cilantro
- 1/2 small carrot, minced
- 1/8 cup frozen peas (not thawed)
How to Make
-
Step 1: In heavy saucepan over medium heat, saute rice, onion, bell pepper and garlic in olive oil and butter, stirring until onions are translucent.
-
Step 2: Add remaining ingredients, except peas, and bring to a gentle boil.
-
Step 3: Cover and simmer 30 without removing lid. Check on rice and cook 5-10 more minutes if needed, with lid back on.
-
Step 4: Stir in peas and let sit for a minute for peas to warm up, then serve.
Nutritional Facts
- Serving Size: 1 (102.8 g)
- Calories 62.8
- Total Fat - 2.9 g
- Saturated Fat - 0.9 g
- Cholesterol - 3.3 mg
- Sodium - 153.4 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.8 g
- Sugars - 2.1 g
- Protein - 1.2 g
- Calcium - 15.1 mg
- Iron - 0.4 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.1 mg