Post by Tim Wescott on Dec 14, 2003 15:57:28 GMT -5
A real good side dish for chicken or beef.
Spanish Rice
1/2 small onion, chopped
1/2 small green bell pepper, seeded and chopped
1 teaspoon olive oil
2 cups uncooked rice
4 cups water
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 (8 ounce) can tomato sauce
Heat oil in a nonstick skillet over medium heat for 1-2 minutes. Cook onion and uncooked rice in the oil for 5 minutes, stirring frequently. Stir in the bell pepper, water, chili powder, garlic powder and tomato sauce.
Heat to boiling over high heat, stirring occasionally. Reduce heat, cover and simmer about 25 minutes or until rice is tender and liquid is absorbed.
Makes 6 Servings
Serving Size: 1 cup
Nutrients per serving:
Calories: 251
Total fat: 1 gram (5% of calories)
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 241 mg
Carbohydrate: 54 grams (87% of calories)
Protein: 5 grams (8% of calories)
Dietary fiber: 2 grams
Spanish Rice
1/2 small onion, chopped
1/2 small green bell pepper, seeded and chopped
1 teaspoon olive oil
2 cups uncooked rice
4 cups water
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 (8 ounce) can tomato sauce
Heat oil in a nonstick skillet over medium heat for 1-2 minutes. Cook onion and uncooked rice in the oil for 5 minutes, stirring frequently. Stir in the bell pepper, water, chili powder, garlic powder and tomato sauce.
Heat to boiling over high heat, stirring occasionally. Reduce heat, cover and simmer about 25 minutes or until rice is tender and liquid is absorbed.
Makes 6 Servings
Serving Size: 1 cup
Nutrients per serving:
Calories: 251
Total fat: 1 gram (5% of calories)
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 241 mg
Carbohydrate: 54 grams (87% of calories)
Protein: 5 grams (8% of calories)
Dietary fiber: 2 grams