Lundberg's Spanish Rice |
Course : Rice
Serves: 4 - 6 |
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Ingredients:
1 1/2 cups short grain or jubilee blend rice |
3 cups liquid -- (juice from tomatoes broth water) |
28 ounces chopped tomatoes -- drained reserve liquid |
2 stalks celery -- diced |
1 large onion -- diced |
2 cloves garlic -- minced |
1 large bell pepper -- diced |
1 can ortega chilis -- diced |
1 tablespoon olive oil |
1/8 teaspoon cayenne pepper -- if desired |
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Preparation / Directions:
Heat oil in deep skillet or 3 qt. sauce pan. Saute onion until translucent. Add rice and cook for 1 min. Add bell pepper celery ortega chili and liquid. Bring to a boil reduce heat and simmer for 50 min. Mixture should be creamy not dry. Makes 6 servings.
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Nutritional Information:
242 Calories (kcal); 14g Total Fat; (50% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 87mg Sodium |
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