Spanish Rice with Peas & Almonds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 t Extra Virgin Olive Oil16g Raw Whole Almonds (12-16) 1/8 c Jalapeno Pepper, Diced1/2 c Bell Pepper, Diced1/4 c Onion, Diced2 1/2 c Water1 Cube Knorr Vegetable Bouillon1 c Brown Rice, Dry3/4 c Fresh Salsa1/2 c Frozen Peas
Saute almonds, peppers and onion in olive oil until onions are translucent but not brown. Add water and bring to a boil.
Stir in bouillon and rice and bring back to a boil. Turn down the heat, cover and simmer for 45-60 min.
Pour peas on top, but do not stir. Cover, remove from heat and allow to sit 5 minutes. Add salsa, stir and serve hot.
Serving Size: 1/4 c cooked
Stir in bouillon and rice and bring back to a boil. Turn down the heat, cover and simmer for 45-60 min.
Pour peas on top, but do not stir. Cover, remove from heat and allow to sit 5 minutes. Add salsa, stir and serve hot.
Serving Size: 1/4 c cooked
Nutritional Info Amount Per Serving
- Calories: 73.7
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 308.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.6 g
- Protein: 2.0 g
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