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    You are in: Home / Low-cholesterol / Spanish Rice Recipe
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    Spanish Rice

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on September 13, 2005

      OK, I got to retry this one after burning it the first. I noticed that it burnt because the liquid from the vegetables was absorbed into the rice before the rice browned. This time I browned the rice and the vegetables separately. I also used ground cumin instead of the seeds. I had a lot of chicken broth left over from another recipe so I used chicken broth instead of the water. It came out pretty good. I think maybe next time I'll add a little kick with just a pinch or 3 of cayenne pepper. Thanks

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    • on May 02, 2005

      A simple dish with great taste!

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    • on January 19, 2005

      A tasty, easy to make side dish! I used ground cumin & diced tomatoes that were left from another recipe. Thanx Di!

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    • on September 11, 2004

      This was soooo yummy and beautiful to look at too. I can't wait to make this again, and I know, it's going to be soon! Thank you for posting:)

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    Spanish Rice. Recipe by Scarlett516

    Spanish Rice

    By Scarlett516
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    Nutritional Facts for Spanish Rice

    Serving Size: 1 (270 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 246.7
     
    Calories from Fat 51
    20%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 457.2 mg
    19%
    Total Carbohydrate 44.4 g
    14%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.6 g
    14%
    Protein 4.4 g
    8%
    Detailed Nutrition Values About Nutrition Info
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