Vegetarian Spanish Rice

Rice Side Dish - Side Dish

Thanks to a strong vegetable bouillon cube infusion, this recipe makes the house smell almost like it has chicken in it, but is, of course, vegetarian. Meat eaters think I have fallen off the wagon when they smell this and start looking for the chicken bouillon box. If the dish is too runny at 45 minutes, uncover and continue to simmer.

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 4

Yield: 4 cups

Vegetarian Spanish Rice

Ingredients

1 (16 ounce) can stewed tomatoes

1 ½ cups water

1 cup uncooked brown rice

½ large orange bell pepper

diced

½ yellow onion

¼ cup vegetable oil

2 tablespoons ancho chile powder

1 cube vegetable bouillon (such as The Organic Gourmet™)

Colorado Mexican Rice

Side Dish

Directions

Step 1

Combine stewed tomatoes water brown rice orange bell pepper onion oil ancho chile powder and vegetable bouillon in a saucepan over low heat. Cover and stir occasionally. Simmer until rice is cooked and liquid is mostly absorbed about 45 minutes.

Nutritional Information

Vegetarian Spanish Rice

Servings Per Recipe:4

Calories: 343.8

% Daily Value *

Protein: 5.4g 11%

Carbohydrates: 47.7g 15%

Dietary Fiber: 4g 16%

Sugars: 5.5g

Fat: 15.5g 24%

Saturated Fat: 2.5g 12%

Vitamin A Iu: 1045.4IU 21%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.5mg 28%

Vitamin C: 47.6mg 79%

Folate: 25.8mcg 6%

Calcium: 64.3mg 6%

Iron: 2.9mg 16%

Magnesium: 90.6mg 32%

Potassium: 519.5mg 15%

Sodium: 257.2mg 10%

Thiamin: 0.3mg 26%

Calories From Fat: 139.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.