Vegan Spanish Rice Recipes
VEGAN SPANISH RICE
This is a great, fast, easy recipe for Spanish rice. All you need now is a great, cool, yummy glass of sangria!
Provided by Connie Fabian Byrnes
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a deep skillet over medium heat. Add rice, red bell pepper, onion, and garlic. Cook and stir until rice is browned and onion is tender, about 5 minutes. Stir in water and diced tomatoes. Season with chili powder and salt. Cover and simmer until rice is cooked, about 30 minutes.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 43.2 g, Fat 8.3 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 713.6 mg, Sugar 4 g
VEGETARIAN SPANISH RICE
This rice recipe has been in our family for years. It's handy when you're in a hurry for a side dish to complement almost any main dish, not just Tex-Mex fare. -Sharon Donat of Kalispell, Montana
Provided by Taste of Home
Categories Side Dishes
Time 27m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 156 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
VEGETARIAN SPANISH RICE
An easy recipe for vegetarian Spanish rice, using fresh tomatoes, bell peppers and green chilies. Found while searching for Spanish recipes for ZWT5. Cilantro would make a good addition, if you like it.
Provided by Katzen
Categories Rice
Time 45m
Yield 3 Cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.
- Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
- Stir in the peppers and green chilies. Heat through and serve immediately.
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