|
|
|
|
 |
|
|
| Spanish Fried Rice Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 5
|
|
|
Ingredients
1 tablespoon olive oil, divided
4 cup cooked rice, cooked without salt or; fat
1/8 teaspoon saffron powder
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 cloves garlic, crushed
1/4 cup no-salt-added tomato sauce
1 teaspoon chili powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 dash ground red pepper
14 1/2 oz no-salt-added whole tomatoes, (1 ca; n) drained and chopped
Cooking Directions:
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add rice and saffron; stir-fry 3 minutes. Remove from skillet; set aside.
Heat remaining 1-1/2 teaspoons oil in skillet over medium-high heat. Add onion and next 4 ingredients; stir-fry 2 minutes or until tender. Add tomato sauce and next 5 ingredients; cook 2 minutes, stirring frequently.
Return rice to skillet, and stir-fry until thoroughly heated. Yield: 5 servings (serving size: 1 cup).
Per serving: 270 Calories; 4g Fat (12% calories from fat); 6g Protein; 53g Carbohydrate; 0mg Cholesterol; 312mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 150
pasta
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
