Yummy Spanish Brown Rice
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 166.1
- Total Fat: 4.2 g
- Cholesterol: 2.0 mg
- Sodium: 699.6 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.5 g
- Protein: 5.6 g
View full nutritional breakdown of Yummy Spanish Brown Rice calories by ingredient
Introduction
This is a take on the classic puerto rican rice with tons of flavor and it is super filling! Can be a side dish or double the serving and make it a meal! This is a take on the classic puerto rican rice with tons of flavor and it is super filling! Can be a side dish or double the serving and make it a meal!Number of Servings: 10
Ingredients
-
2 cups of natural brown rice, uncooked
4 cups of 99% fat free chicken broth
1/4 c. water
1 can stewed tomatoes, do not drain
1 medium onion, chopped
2 cloves of garlic, finely chopped
1/2 green pepper, chopped
1 can whole kernel corn, drained
1 can pigeon peas, drained and rinsed
2 tablespoons olive oil
2 tablespoons sofrito
1 packet Sazon seasoning
salt and pepper to taste
1/2 cup cilantro, chopped
Directions
Heat olive oil over medium heat in large saucepan or deep skillet
Saute onions, garlic and green pepper in oil until tender.
Add packet of sazon seasoning, pigeon peas and rice to veggies.
Cook for a few minutes until spices are fragrant and rice has a chalky look to it.
Stir frequently.
Add chicken broth, stewed tomatoes and water to rice mixture. Stir.
Sample broth (add seasoning as needed.
Bring rice to a boil then cover and reduce heat to low.
Let simmer for 35-40 mins, check doneness, stir.
Once rice is close to desired doneness add corn and cilantro and stir.
Remove from heat and let sit for 5 mins or until corn is heated through.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BEKAH21.
Saute onions, garlic and green pepper in oil until tender.
Add packet of sazon seasoning, pigeon peas and rice to veggies.
Cook for a few minutes until spices are fragrant and rice has a chalky look to it.
Stir frequently.
Add chicken broth, stewed tomatoes and water to rice mixture. Stir.
Sample broth (add seasoning as needed.
Bring rice to a boil then cover and reduce heat to low.
Let simmer for 35-40 mins, check doneness, stir.
Once rice is close to desired doneness add corn and cilantro and stir.
Remove from heat and let sit for 5 mins or until corn is heated through.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BEKAH21.