Spanish Rice
Enjoy this rice dish filled with vegetables and spices with your favorite chicken, fish, or bean dish.
- Yield
- 6 servings
- Serving size
- 1/6 recipe
- Rating
- 3.24 of 5 (71 ratings)
Food groups
- Grains: 1 ounces
- Vegetables: 1/2 cups
Ingredients
- 2 tablespoons vegetable oil (or cooking oil of choice)
- 1/2 cup green pepper, chopped
- 1/4 cup onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground red pepper
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup rice, uncooked
- 1 can (14.5 ounces) low-sodium chopped tomatoes, undrained
- 2 cups water
Directions
- Wash hands with soap and water.
- In a large skillet cook green pepper and onion in oil until tender over medium heat.
- Stir in the spices, rice, tomatoes with juice, and water.
- Cover and cook over low heat for 20 minutes or until rice is done.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 186.22 |
| Total Fat | 5.21 g |
| Saturated Fat | 0.76 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 31.36 g |
| Dietary Fiber | 2.32 g |
| Total Sugars | 2.51 g |
| Added Sugars included | 0 g |
| Protein | 3.43 g |
| Calcium | 39 mg |
| Potassium | 210 mg |
| Sodium | 418.3 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 22 mg |
| Phosphorus | 60 mg |
| Selenium | 8 mg |
| Zinc | 1 mg |
| Vitamin A | 25 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 18 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 9 mcg |
| Folate | 101 mcg |
| Thiamin | 0.6 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 9 mg |
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Source
Recipe by: USDA Food Distribution Program on Indian Reservations
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spanish-rice. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.