No-meat Spanish Rice
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 298.4
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,085.7 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 3.6 g
- Protein: 4.8 g
View full nutritional breakdown of No-meat Spanish Rice calories by ingredient
Introduction
Eating more no-meat meals helps both the waistline and the pocketbook! This is one of my hubby's favorites! Eating more no-meat meals helps both the waistline and the pocketbook! This is one of my hubby's favorites!Number of Servings: 7
Ingredients
-
1.5 cup Rice, white, long-grain, regular, raw, enriched
3 cup Aldi's Pasta Sauce w/ mushrooms
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
1 medium (2-1/2" dia) Onions, raw, coarsely chopped
2 cloves Garlic, minced
2 tbsp *McCormick ground cumin
.25 tsp Salt
.25 tsp Pepper, black
5 oz Burgundy Wine (by GRAYWOLF2736)
2 tbsp Extra Virgin Olive Oil
Tips
Cook your rice the same way you do pasta, with lots of water. It cooks more evenly, needs less tending, and in my opinion takes less time. That may just be because I don't have to stand over it while its cooking!
Directions
Cook rice to taste. I use the pasta method, eliminating the need to worry about the rice being under/over done or scorching in the pan.
Heat olive oil in a medium saucepan over medium high heat. Add half the chopped onions and saute until beginning to caramelize and turn golden brown. Add remaining onion and continue to saute until translucent. Add garlic and cook until fragrant, about 2 minutes.
Reduce heat to medium and add canned tomatoes (tomatoes with chilis are better, but I didn't have any. Shouldn't change the nutrition information by much.) Cook until most of the moisture has evaporated, stirring often. Add pasta sauce. Use the wine to rinse out both the tomato can and the pasta jar so you don't lose any flavor. Add cumin, salt, and pepper and simmer sauce anywhere from 15 to 30 minutes, until it reaches the thickness you like. Stir periodically to prevent scorching.
Drain rice thoroughly and add to sauce, stir to combine completely.
I served with a dollop of low fat cottage cheese on top!
Serving Size: Makes approximately seven 1-cup servings.
Heat olive oil in a medium saucepan over medium high heat. Add half the chopped onions and saute until beginning to caramelize and turn golden brown. Add remaining onion and continue to saute until translucent. Add garlic and cook until fragrant, about 2 minutes.
Reduce heat to medium and add canned tomatoes (tomatoes with chilis are better, but I didn't have any. Shouldn't change the nutrition information by much.) Cook until most of the moisture has evaporated, stirring often. Add pasta sauce. Use the wine to rinse out both the tomato can and the pasta jar so you don't lose any flavor. Add cumin, salt, and pepper and simmer sauce anywhere from 15 to 30 minutes, until it reaches the thickness you like. Stir periodically to prevent scorching.
Drain rice thoroughly and add to sauce, stir to combine completely.
I served with a dollop of low fat cottage cheese on top!
Serving Size: Makes approximately seven 1-cup servings.