Saturday, February 6, 2016

Spanish Rice/ Arroz Espanol


Since I started working full-time last September, I have relied heavily on leftovers to save me money and keep me eating healthy during the work week. This was one of the best leftover meals I have made so far. When combined with a 4-pack of chicken sausage, this recipe made about 4 1/2 meals for me last week. The flavors of the Spanish rice meld together making it more rich every extra day it hangs out in the fridge. That being said, I still want to experiment with adding other spices and perfect this dish which is sure to be a favorite. Future additions might include chili powder, oregano, garlic, fresh cilantro, hot sauce, or lime juice. I will keep you posted!

Ingredients

1/4 cup olive oil
1 large onion, finely chopped
2 bell peppers, seeded, ribs removed, and diced
2 ribs celery, finely chopped (optional)
3 cloves garlic, minced
1 cup long-grain brown rice
1 14.5 oz can diced tomatoes
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin

Preparation

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 5 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the diced tomatoes and the water carefully. Season with the salt and pepper, and add the cumin. Bring to a boil, lower the heat, cover, and simmer for 40 to 50 minutes, until the rice is done, stirring once or twice.

Adapted from: http://www.epicurious.com/recipes/food/views/spanish-rice-109084

Allergens: none
Nutrition (no meat): 184 calories, 13 g fat, 2 g saturated fat, 80 mg sodium, 149 mg potassium, 17 g carbohydrates, 2 g fiber, 2 g sugar, 2 g protein, 20% vitamin A, 109% vitamin C, 3% iron, 2% calcium, 24% manganese
Nutrition (with 1 chicken sausage link): 324 calories, 19 g fat, 4 g saturated fat, 50 mg cholesterol, 550 mg sodium, 148 mg potassium, 21 g carbohydrates, 2 g fiber, 2 g sugar, 17 g protein, 30% vitamin A, 134% vitamin C, 7% iron, 4% calcium, 24% manganese
Cost (no meat): $1.80/ serving
Cost (with 4 chicken sausage links/ recipe): $3.20
Calculations are based on 4.5 servings per recipe.


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