HEALTHY SPANISH RICE RECIPES
HEART HEALTHY SPANISH RICE RECIPE - FOOD.COM
From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 8, 5-ounce servings.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet coated with cooking spray, saute rice, pepper, onion, and mushrooms over medium-high heat until golden brown.
- Add tomatoes, water, and salt.
- Simmer covered for 45 minutes or until water is absorbed and rice is tender.
- Season to taste with cayenne and chili powder.
- Sprinkle with almonds- Serve immediately.
Nutrition Facts : Calories 112.9, FatContent 0.9, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 148.7, CarbohydrateContent 24.3, FiberContent 2.3, SugarContent 3.6, ProteinContent 2.7
HEALTHY SPANISH RICE RECIPE (ARROZ CON POLLO) - FIT MEN COOK
If you want to put a Spanish twist on your inner Betty Crocker then you’ll low this easy Spanish rice recipe. It’s tasty, healthy, and very filling which makes it the perfect side dish to any meal or even a good ala carte option for some! Start by getting all your ingredients together. This includes six small raw tomatoes roughly weighing 275 grams, one large shallot, and the optional addition of black beans. For the rice itself, we recommended a cup of uncooked Basmati. That being said, you could substitute it with jasmine or brown rice if you prefer. You’ll also need a half tablespoon of olive oil and minced garlic along with a half cup of vegetable stock. If you want more protein in the recipe then you can add a pound of cooked chicken breast. For the seasonings, get some fresh cilantro, a pinch of sea salt and pepper, a teaspoon of turmeric, half a tablespoon of cumin, and one tablespoon of chili powder for that added kick. Now that all your ingredients are ready, set the oven to 420 F and grab your favorite skillet. Put the raw tomatoes in your cast-iron skillet (or, if you prefer, baking sheet) then roast them for half an hour. Once you’re done, set the roasted tomatoes aside on a plate.With the same skillet on low-medium heat, add olive oil, shallot, and garlic then saute for two to three minutes. Be sure to not burn the garlic. Add your seasonings — excluding the salt and pepper — to the skillet then bloom them for a couple of minutes. Raise the heat to medium-high then add your tomatoes and mash them using a spatula to get a saucy consistency. Cook this for two to three minutes until the sauce becomes fragrant then add your uncooked rice to the skillet and cook for a further two to three minutes. Pour in your veggie stock then add a few pinches of sea salt and pepper. Lower the heat to low then cover and cook for half an hour unbothered. If you see the rice drying out then add a quarter cup of veggie stock to keep the skillet from burning the dish. Afterward, gently stir and add in your chicken if you want to. Add cilantro garnish then serve! There you go, a nutritious and delicious meal that will bring Spain to your dining room!
Total Time -
Prep Time -
Nutrition Facts : ServingSize , Calories 230 calories, FatContent 5g, CarbohydrateContent 26g, CholesterolContent , FiberContent 1g, ProteinContent 20g, SaturatedFatContent , SodiumContent -, SugarContent 1g, TransFatContent
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