Try this Baked Spanish Rice recipe, or contribute your own.
Suggest a better description1. In skillet over med, fry bacon until crisp. Drain on paper towels, crumble, and set aside. Pour off all but 2 tbsp drippings. 2. In hot drippings, cook onions and pepper until tender. 3. Drain tomato liquid into measuring cup. Add water to make 1 3/4 cups. Cut up tomatoes. 4. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt. Heat to boiling. 5. Remove from heat and stir in rice. Pour into greased 1 1/2-qt casserole. Cover and bake at 350F for 35 mins or until rice is tender and liquid absorbed. 6. Fluff rice with fork. Sprinkle with cheese and bake 5 more mins. Garnish with bacon. Per 1 of 6 servings: 269 calories My notes: I made so many changes (2/98) its hardly the same recipe. I omitted bacon (good) and tomato sauce (okay but not great), added extra water to make up for the sauce, added garlic (minced, in with the onion), and italian seasonings for flavour. Contributor: "Good Housekeeping Ill. Cookbook" (1989) Posted to recipelu-digest by Cathleen
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Serving Size: 1 Serving (1816g) | ||
Recipe Makes: 6 | ||
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Calories: 743 | ||
Calories from Fat: 135 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 22.6mg | 7 % | |
Sodium 9131mg | 315 % | |
Potassium 5791.7mg | 152 % | |
Total Carbohydrate 138.8g | 41 % | |
Dietary Fiber 26.9g | 107 % | |
Sugars, other 112g | ||
Protein 30.9g | 44 % | |
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: 743
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