SPANISH VEGETABLE RECIPES RECIPES

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SPANISH RICE AND VEGETABLES RECIPE - FOOD.COM



Spanish Rice and Vegetables Recipe - Food.com image

Make and share this Spanish Rice and Vegetables recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups low sodium chicken broth
1 cup long grain rice
3 teaspoons olive oil
1 onion, sliced thinly
1 garlic clove, minced
1 green bell pepper, seeded and chopped
1/2 orange bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 lb mushroom, sliced
2 cups canned crushed tomatoes (I used Muir Glen)
1/4 cup pimento stuffed olive, sliced
1/8 teaspoon salt (optional)
1/4 teaspoon pepper

Steps:

  • Bring stock to boil in a saucepan over high heat.
  • Stir in rice and return to a boil.
  • Immediately reduce heat to low.
  • Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
  • Heat oil in a heavy nonstick skillet over medium heat.
  • Sauté onions and garlic 5-7 minutes or until onions are softened.
  • Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
  • Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
  • Add cooked rice to vegetable mixture.
  • Cook until heated throughout.
  • Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.

Nutrition Facts : Calories 291, FatContent 5, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 326.9, CarbohydrateContent 54.8, FiberContent 4.5, SugarContent 9.2, ProteinContent 9.3

PISTO (SPANISH VEGETABLE STIR-FRY) RECIPE - FOOD.COM



Pisto (Spanish Vegetable Stir-Fry) Recipe - Food.com image

This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

1/3 cup extra virgin olive oil
1 garlic clove, minced
2 medium potatoes, peeled & cut into cubes
1 large onion, finely chopped
1 red bell pepper, seeded & cut into chunks
1 green bell pepper, seeded & cut into chunks
1 eggplant, cut into small cubes
1 zucchini, cut into small cubes
4 large tomatoes, coarsely chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
salt & pepper
1/4 cup water

Steps:

  • Heat the oil & garlic in a large frying pan over medium heat.
  • Saute the potatoes for 8-10 minutes or until lightly browned.
  • Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
  • Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
  • Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.

Nutrition Facts : Calories 341.3, FatContent 19, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 26.6, CarbohydrateContent 41.4, FiberContent 10.7, SugarContent 12.8, ProteinContent 6.5

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