Try this Tomato Rice W/herbs recipe, or contribute your own.
Suggest a better descriptionchop the tomatoes into 1/2" cubes. in a deep frying pan put in the olive oil and saute the rice and aspeteta for about 5 minutes until the rice turns clear. in another pot boil about 1 3/4 cups of water adding the basil, tomato paste, salt and paprika. When at a full boil added the rice and stir well. Turn heat to low and cook covered for 15 minutes. Remove from heat, cover and let stand another 15 minutes for rice to finish. Fold in the tomatoes and parsely just before serving.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 19 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.1mg | 0 % | |
Potassium 106.1mg | 3 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 0.8g | ||
Protein 0.7g | 1 % | |
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: 26
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