Spanish Rice (from Guatemala)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Guatemalan | Guatemalan, Side dish | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Rice |
| 2 | Ripe tomatoes | |
| 1/2 | Onion | |
| 1/2 | Carrot | |
| 1 | Potato | |
| 1/4 | c | Fresh peas |
| 1/2 | Bell Pepper, green or red |
INSTRUCTIONS
Cut all the vegetables, except the peas and potato, into small slivers. Cut the potato into 8 cubes. Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame, WITH OUT water, for 5 minutes then cover and cook on low flame until done. Recipe provided by Belia Maritza Navas Escobar de Foster Posted by: Leland Foster : leland@cruzio.santa-cruz.ca.us From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 103.2mg
Potassium: 798.8mg
Carbohydrates: 38.8g
Fiber: 2.6g
Sugar: 3.2g
Protein: 2.2g