Spanish Rice Recipe

Name: Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 c. cooked long grain brown rice; 3 to 4 medium onions, chopped; 2 medium to large green peppers, chopped; 2 cloves garlic; 10 to 15 mushrooms (fresh), sliced; 2 large cans tomatoes; salt to desired taste; oregano (if desired); 4 c. cooked popcorn rice (brown); 1 c. chopped, raw pecans; 1 c. raw pumpkin seeds; 3 large cloves garlic, chopped; dash of onion powder or salt; 2 to 3 Tbsp. soy sauce; olive oil

Servings: persons

8 to 10 c. cooked long grain brown rice
3 to 4 medium onions, chopped
2 medium to large green peppers, chopped
2 cloves garlic
10 to 15 mushrooms (fresh), sliced
2 large cans tomatoes
salt to desired taste
oregano (if desired)
4 c. cooked popcorn rice (brown)
1 c. chopped, raw pecans
1 c. raw pumpkin seeds
3 large cloves garlic, chopped
dash of onion powder or salt
2 to 3 Tbsp. soy sauce
olive oil

1
In a large skillet, heat olive oil (low-fat, saute in water). Saute garlic for a minute, then add pecans and pumpkin seeds. Saute until pecans begin to become soft (pumpkin seeds will pop and puff up).
2
Add cooked rice and mix well; continue to saute.
3
Add about a tablespoon of water and soy sauce.
4
Add onion powder.
5
Mix well and cook until heated through.
6
Serve immediately.
7
Serve with favorite vegetables on side or on top.

2245

kcal

Calories

Fat

402

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 to 10 c. cooked long grain brown rice, 3 to 4 medium onions, chopped, 2 medium to large green peppers, chopped, 2 cloves garlic, and more.

Yes, Spanish Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Rice

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