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Spanish Rice

Recipe Image

Preparation facts

Yield: 6 servings

Ingredients

1 tsp (5mL) olive oil

1/2 (90g) cup diced onion

1/2 cup (75g) diced red bell pepper

1/2 cup (75g) diced green bell pepper

2 tsp (6g) finely diced jalapeño pepper

1 Tbs (9g) chopped garlic

1 10–oz (285g) can tomatoes, diced

3 cups (720mL) chicken stock

2 tsp (5g) cumin

2 cups (400g) basmati rice

1/2 cup (90g) chopped green onions

2 tsp (2g) chopped fresh cilantro

1 tsp (6g) salt

1/4 tsp (1g) black pepper

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, red and green bell pepper, jalapeño pepper, and garlic. Cook about 4 minutes or until the onion is translucent. Add the tomatoes, chicken stock, cumin, and rice. Stir gently. Bring the liquid to a boil, reduce the heat to low, and simmer for 15 to 20 minutes.

When the rice is finished, add the remaining ingredients and mix well. Serve immediately.

Nutrition facts

Serving Size 1 serving
Calories 140
Calories from Fat 23 (17%)
% Daily Value*
4%Total Fat 3g
3%Saturated Fat 0.6g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.4g
1%Cholesterol 4mg
24%Sodium 564mg
8%Potassium 283mg
8%Total Carbohydrate 24g
5%Dietary Fiber 1.4g
Sugars 4g
Sugar Alcohols 0g
11%Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.