Spanish Rice
Total time: 30 minutes
This is a late summer dish - when everyone is trying to use up the last of the tomatoes. The grated, fresh tomato adds more of the scent of tomato than a heavy flavor, making healthy, brown rice a bit more interesting.
Use quick cooking if you can get it. Mine cooks in about 15 minutes. You could substitute Basmati.
Ingredients:
- 1/2 cup brown rice, 90gr, 3.2oz
- 2 tbs chopped onion, 25gr, .9oz
- 1 clove garlic, 6gr, .2oz
- 1 garden fresh tomato, 200gr, 7oz
- 1 tsp oregano
- 2 tsp olive oil, 9gr, .32oz
- 3/4 cup (6oz, 180ml) chicken stock, 170gr, 6oz
Instructions:
- Finely chop onion and mince garlic.
- Grate the tomato.
- Heat oil in small saucepan. Add onion and sauté until transparent.
- Add garlic and rice and sauté 3 minutes.
- Measure the grated tomato. It should be between 1/3 and 1/2 cup. Add enough chicken stock to equal 1 cup (8oz, 240ml) and add to rice along with 2 tbs water and oregano.
- Cover, reduce heat and simmer until rice is done (package directions) 15 - 20 minutes.
- Uncover, fluff with a fork and serve.
Note: to grate tomato: cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard. Be careful not to grate your hand.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 479 / 239.5 Total Carbohydrates: 83 / 41.5 Dietary Fiber: 7 / 3.5 Total Fat: 12 / 6 Saturated Fat: 2 / 1 Cholesterol: 0 / 0 Protein: 11 / 5.5 Calcium: 68 / 34 Sodium: 286 / 143 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
