Side Pannel
Spanish Fried Rice
Ingredients List
- 1 tb Olive oil, divided
- 4 c Cooked rice, cooked without
- -salt or fat
- 1/8 ts Saffron powder
- 1/2 c Chopped onion
- 1/4 c Chopped celery
- 1/4 c Chopped green bell pepper
- 1/4 c Chopped red bell pepper
- 2 Cloves garlic, crushed
- 1/4 c No-salt-added tomato sauce
- 1 ts Chili powder
- 1/2 ts Sugar
- 1/2 ts Salt
- 1 ds Ground red pepper
- 14 1/2 oz No-salt-added whole
- -tomatoes, (1 can) drained
- -and chopped
Directions
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add
rice and saffron; stir-fry 3 minutes. Remove from skillet; set aside.
Heat remaining 1-1/2 teaspoons oil in skillet over medium-high heat. Add
onion and next 4 ingredients; stir-fry 2 minutes or until tender. Add
tomato sauce and next 5 ingredients; cook 2 minutes, stirring frequently.
Return rice to skillet, and stir-fry until thoroughly heated. Yield: 5
servings (serving size: 1 cup).
Per serving: 270 Calories; 4g Fat (12% calories from fat); 6g Protein; 53g
Carbohydrate; 0mg Cholesterol; 312mg Sodium
rice and saffron; stir-fry 3 minutes. Remove from skillet; set aside.
Heat remaining 1-1/2 teaspoons oil in skillet over medium-high heat. Add
onion and next 4 ingredients; stir-fry 2 minutes or until tender. Add
tomato sauce and next 5 ingredients; cook 2 minutes, stirring frequently.
Return rice to skillet, and stir-fry until thoroughly heated. Yield: 5
servings (serving size: 1 cup).
Per serving: 270 Calories; 4g Fat (12% calories from fat); 6g Protein; 53g
Carbohydrate; 0mg Cholesterol; 312mg Sodium
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