Lundberg's Spanish Rice |
 |
| Course : |
Rice |
| From: |
HungryMonster.com |
| Serves: |
4 - 6 |
|
| |
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 |
|
| |
Preparation:
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 |