dish
Spanish Rice

4
Serves
146
Calories
12
Nutrients
11
Vitamins

Ingredients

1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1 sprig fresh thyme (optional)
2/3 cup converted rice
1 cup chicken stock or water
1/2 cup canned tomatoes , drained
1/4 cup corn kernels

Cooking Instructions

1. Preheat the oven to 350°F.

2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme, and cook for 3 to 4 minutes, until the onions become translucent but not brown.

3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4. Add the stock, tomatoes and corn and bring to a boil over high heat.

5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6. Add the salt, pepper, and fluff with a fork.

Serving Size: 1/3 cup

Nutrition Information

Number of Servings: 4
Calories
146
Protein
4 g
Total Carbohydrate
29 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
2 g
Saturated Fat
1 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
79 %
Percent Calories from Fat
11 %
Vitamin A
176 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
2 mg
Vitamin D
0 IU
Folate
78 mcg
Vitamin E
0 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
34 mg
Iron
2 mg
Phosphorus
53 mg
Potassium
122 mg
Sodium
194 mg
Zinc
0 mg