recipes
Spanish Rice
Makes 6 cups
Spanish Rice
Makes 6 cups
An easy side dish to incorporate into your weekly rotation!
Nutritional information per serving (½ cup): Calories 102 (6% from fat)
carb. 22g
pro. 2g
fat 1g
sat. fat 0g
Col. 0mg
sod. 268mg
calc. 21mg
fiber 1gVegetarian
Gluten Free
carb. 22g
pro. 2g
fat 1g
sat. fat 0g
Col. 0mg
sod. 268mg
calc. 21mg
fiber 1gVegetarian
Gluten Free
Ingrédients
- 1 onion, cut into 1-inch pieces
- 1 small red pepper, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 2 garlic cloves
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground pepper
- 1½ cups long grain white rice
- 1 can (14.5 ounces) diced tomatoes, drained
Preparation
- 1. Insert Metal Chopping Blade. Add the onion, red pepper and celery stalk, each cut into 1-inch pieces, with 2 garlic cloves into the work bowl.
- 2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
- 3. Add a teaspoon each olive oil, salt and chili powder and ½ teaspoon each paprika, oregano and pepper. Secure the Cooking Lid with the Steam Cap removed.
- 4. The cooking time is set for 8 minutes at 285°F on Speed 1.
- 5. Replace Metal Chopping Blade with the Stirring Paddle. Add 1½ cups rice. The cooking time is set for 2 minutes at 250°F on Speed 1. Add drained can of diced tomatoes after 1 minute so that all ingredients are well mixed.
- 6. Remove the Stirring Paddle and add 3 cups of water. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 10 minutes at 285°F with no speed.
- 7. When time expires, an additional cooking time is set for 25 minutes at 205°F.
- 8. Allow rice to rest covered for 10 minutes before removing the Cooking Lid.
