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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 257.6
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 612.4 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 18.8 g

View full nutritional breakdown of Spanish Rice with Cavena Nuda calories by ingredient
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Spanish Rice with Cavena Nuda

Submitted by: DANNIELLE2012

Introduction

Spanish Rice with a twist....

Cavena Nuda, or oat groats, is a nutritious and delicious replacement for rice. It is high in dietary fibre and a good source of protein. If you are looking for a spicy low calorie dish, look no further! Not only is this dish filling, it is satisfying as well.
Spanish Rice with a twist....

Cavena Nuda, or oat groats, is a nutritious and delicious replacement for rice. It is high in dietary fibre and a good source of protein. If you are looking for a spicy low calorie dish, look no further! Not only is this dish filling, it is satisfying as well.

Number of Servings: 6

Ingredients

    1 tbsp Extra Virgin Olive Oil
    1 cup chopped onions
    1 cup chopped green peppers
    2 cups sliced white button mushrooms (stems removed)
    2 cups Original Yves Ground Round
    2.5 cups of Canned Diced Tomatoes
    1 cup low sodium beef stock
    2.5 tbsp Chili Powder
    1/2 tsp Cumin Seed
    1 tsp Oregano
    1 cup Cavena Nuda
    salt and pepper to taste

Directions

Pre-heat Oven to 350 degrees

Chop onions, green peppers and mushrooms and set aside. In a separate bowl, combine the tomatoes, beef stock chili powder, cumin and oregano and set aside.

In a large deep skillet or a 3 quart pot, heat olive oil. Fry the ground round in olive oil until warmed through and fragrant. Put in the onion, green pepper and mushroom mixture. Combine the vegatables with the ground round and cook until onion is translucent and mushrooms have cooked off their moisture.

Stir in the one cup of cavena nuda and mix thoroughly. Pour in the tomato, beef stock and seasoning mixture. Stir until well combined. Bring to a simmer and season with salt and pepper to taste.

Pour everything into a 3 quart casserole dish, cover and bake for one hour. Occasionally pull the casserole out and stir. If the casserole looks like it needs more liquid, add water. After one hour, test the cavena. It should be firm but tender. It will not be mushy like rice and will hold it's form.

Once it is cooked, pull out of the oven and let sit for 5 to 10 minutes and serve.

Serving Size: makes 6 1-cup servings






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