Spanish Fried Rice

recipe

Yield:

5 servings (serving size: about 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 40 Minutes
Other: 30 Minutes

Nutritional Information

Calories 335
Fat 5.7 g
Satfat 0.6 g
Protein 9.6 g
Carbohydrate 63.0 g
Cholesterol 0 mg
Iron 2.2 mg
Sodium 427 mg
Caloriesfromfat 15 %
Fiber 5.2 g
Calcium 56 mg

Ingredients

1 (10-ounce) package saffron yellow rice mix (such as Vigo)
Cooking spray
1 tablespoon olive oil, divided
1 cup coarsely chopped onion (1 medium)
1 tablespoon minced garlic
1/2 cup frozen petite green peas
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (12-ounce) jar roasted red bell peppers, drained and cut into 1-inch pieces
1 (2 1/4-ounce) can sliced ripe olives, drained

Preparation

Cook rice according to package directions, omitting salt and fat. Spread rice onto a baking sheet coated with cooking spray. Let stand 30 minutes or until completely cool.

. Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Add remaining 2 teaspoons oil and rice. Cook 6 minutes or until lightly browned, stirring occasionally. Stir in peas and remaining ingredients; cook 1 minute or until thoroughly heated.

Note:

Oxmoor House Healthy Eating Collection

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note