Dinner

Spanish style vegetable rice is for Dinner.

Spanish style vegetable rice takes 5 minutes to prepare.

Spanish style vegetable rice takes 50 minutes to cook.

Spanish style vegetable rice makes 7 servings.

The ingredients for Spanish style vegetable rice are:

8 serving RiceSelect (Texmati Brown Rice - 1/4 cup uncooked) (by FOXMOON)
1 cup, chopped Carrots, raw
1 cup Spinach, frozen
.75 cup, diced Celery, raw
.25 cup, chopped Onions, raw
4 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
16 tbsp HEB thick n chunky salsa (by NSAL78)
3 serving Bertolli EVOO (1 tbsp)
2 tsp Garlic powder

Here is how you make Spanish style vegetable rice:

Rince starch from rice with a fine mesh strainer and set aside. In a medium to large sauce pot, saute the carrots, celery, and onions in half of the EVOO. Allow to caramelize slightly. Remove from heat and set aside. With the remaining EVOO, toast the washed rice until you smell a slightly nutty scent and it lightens slightly. Constantly stir so it doesn't burn. Add the caramelized veggies, salsa, frozen spinach, and broth. Add spices to taste - I like garlic powder, cumin, and a little bit of cayenne. Bring to a boil. Stir once, cover, and reduce to simmer. Cook for 45 minutes, remove from heat. Allow to rest, covered, for 5 to 10 minutes. Fluff and serve. Can be refrigerated for up to a week.Serving Size:?Makes 7 servings

The nutritional information for Spanish style vegetable rice is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 287.7

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 276.3 mg
• Total Carbs: 48.7 g
• Dietary Fiber: 4.6 g
• Protein: 5.9 g

Spanish style vegetable rice is Spanish cuisine.

The dietary needs meet for Spanish style vegetable rice is Vegetarian