Try this Golden Spanish Rice recipe, or contribute your own.
Suggest a better description1. If not using precooked rice, cook 1 1/2 qts. (2-lbs 6-oz) raw rice. 2. In a small skillet, heat the oil and the annatto seeds on medium heat for 4-5 minutes, until the oil turns a deep yellow-orange. 3. Strain the oil into a large skillet and discard the seeds. 4. Add the remaining ingredients, except for the rice, salt, and pepper and cook for about 5-10 minutes, until hot. 5. Combine the saute with the rice. Season with salt and pepper. If the rice is hot, serve immediately. If cold cooked rice is used, transfer the rice and the saute to a lightly oiled baking pan, cover tightly with foil, and bake at 350F for 45 minutes, or until heated through. Meal Planning: *Per 4.5-oz serving: 240 Cals. .6.0 g fat, 187 mg sod. *Need 6-in deep half-size insert pan. *PrepTime: 20 minutes; CookTime: 15 minutes with cooked rice; 50 minutes with raw rice or cold cooked rice. *Colorful; pair with Pompano Tapico (187), Refritos (216); or Caribbean Black Beans (197). Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 196 | ||
Calories from Fat: 30 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 151.7mg | 4 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 34.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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