Spanish style vegetable rice

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 276.3 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.9 g

View full nutritional breakdown of Spanish style vegetable rice calories by ingredient


Introduction

A Spanish-influenced rice dish with extra veggies. A Spanish-influenced rice dish with extra veggies.
Number of Servings: 7

Ingredients

    8 serving RiceSelect (Texmati Brown Rice - 1/4 cup uncooked) (by FOXMOON)
    1 cup, chopped Carrots, raw
    1 cup Spinach, frozen
    .75 cup, diced Celery, raw
    .25 cup, chopped Onions, raw
    4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
    16 tbsp HEB thick n chunky salsa (by NSAL78)
    3 serving Bertolli EVOO (1 tbsp)
    2 tsp Garlic powder

Directions

Rince starch from rice with a fine mesh strainer and set aside. In a medium to large sauce pot, saute the carrots, celery, and onions in half of the EVOO. Allow to caramelize slightly. Remove from heat and set aside. With the remaining EVOO, toast the washed rice until you smell a slightly nutty scent and it lightens slightly. Constantly stir so it doesn't burn. Add the caramelized veggies, salsa, frozen spinach, and broth. Add spices to taste - I like garlic powder, cumin, and a little bit of cayenne. Bring to a boil. Stir once, cover, and reduce to simmer. Cook for 45 minutes, remove from heat. Allow to rest, covered, for 5 to 10 minutes. Fluff and serve. Can be refrigerated for up to a week.

Serving Size: Makes 7 servings