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Spanish Rice  (Not yet rated)

White rice with tomatoes, garlic, onion, and of course, saffron!

Cal: 409 Fat: 10g Carbs: 73g Protein: 7g Fiber: 5g
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Original recipe serves 3
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 3)

  • salt ; to taste
  • 1/4 teaspoon saffron ; crushed
  • 1 green bell pepper ; diced
  • 3 tablespoons cilantro ; fresh, chopped
  • 2 tablespoons olive oil
  • black pepper ; to taste
  • 3 cloves garlic ; minced, divided
  • 1 onions ; diced
  • 3 cups water ; boiling
  • 3 tomatoes ; ripe, seeded and diced
  • 1 tablespoon oregano
  • 1 1/4 cups white rice ; uncooked
  • In My Kitchen

  • You will also need: saucepan


    Saute one clove garlic in 1 tbsp oil for about 1 minute. Add green bell pepper and cook for an additional 2 minutes. Add cilantro and tomotoes. Stir, and set aside. Heat remaining oil in a saucepan over medium heat. Saute onion and remaining garlic for about 2 minutes. Add spices and combine thoroughly. Stir in the rice, and then pour in boiling water. Stir and cover, simmering for 10 to 15 minutes or until water is absorbed and rice is tender. Remove from heat, and top rice with cooked tomato and pepper mixture. Cover and let it sit for 5 minutes. Makes about 3 servings.

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