The recipe Three Ingredient Spanish Rice

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Three Ingredient Spanish Rice recipe is a Spanish Dinner meal that takes several minutes to make. If you enjoy Spanish for Dinner, you will like Three Ingredient Spanish Rice!

Three Ingredient Spanish Rice

Three Ingredient Spanish Rice Recipe
Three Ingredient Spanish Rice

Delicious Spanish Rice. Quick and easy!

What Course Is Three Ingredient Spanish Rice?

Three Ingredient Spanish Rice is for Dinner.


How Long Does Three Ingredient Spanish Rice Recipe Take To Prepare?

Three Ingredient Spanish Rice takes several minutes to prepare.


How Long Does Three Ingredient Spanish Rice Recipe Take To Cook?

Three Ingredient Spanish Rice takes several minutes to cook.


How Many Servings Does Three Ingredient Spanish Rice Recipe Make?

Three Ingredient Spanish Rice makes 10 servings.


What Are The Ingredients For Three Ingredient Spanish Rice Recipe?

The ingredients for Three Ingredient Spanish Rice are:

1 Large Jar of Ragu Green Pepper Sauce
2 Bags of Minute Rice (brown rice works well too)
1 Pound Lean Ground Beef (or Ground Turkey)


How Do I Make Three Ingredient Spanish Rice?

Here is how you make Three Ingredient Spanish Rice:

Cook rice according to package directions. (boiling in water for 10 minutes)Preheat oven to 375 degrees.In large baking pan (rectangular or square), mix together cooked rice, jar of sauce, and crumbled beef (uncooked).Bake uncovered for one hour.Absolutely delicious and is a full meal all by itself, but great with a side salad as well!Number of Servings: 10Recipe submitted by SparkPeople user CRAWLWALKRUN.


What's The Nutritional Info For Three Ingredient Spanish Rice?

The nutritional information for Three Ingredient Spanish Rice is:

  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 246.0
  • Total Fat: 5.3 g
  • Cholesterol: 26.0 mg
  • Sodium: 350.0 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 11.3 g

What Type Of Cuisine Is Three Ingredient Spanish Rice?

Three Ingredient Spanish Rice is Spanish cuisine.


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