Spanish Rice


Classifications: Vegetables

Qty Measure Ingredient


1 cup uncooked long grain rice

2 tablespoons cooking oil

1 small onion, chopped

1 clove garlic, minced

1/2 teaspoon salt, optional

2 large tomatoes, peeled & chopped

1 cup water

1 cup chicken broth

1/3 cup frozen peas, thawed

1/3 cup cooked carrots, diced

Instructions: In a large skillet over medium heat, saute rice in hot oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. Add tomatoes; cook over medium heat until softened. Add water; cover and simmer until water is absorbed. Stir in broth, peas and carrots; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes.



Background: Note: DIABETIC EXCHANGES: One 3/4-cup serving (prepared with low-sodium broth and without salt) equals 2 starch, 1 fat; also, 185 calories, 40 mg sodium, 1 mg cholesterol, 31gm carbohydrate, 4 gm protein, 5 gm fat.

Serves: 6

Food Exchanges: