See more
Spanish Fried Rice

Spanish Fried Rice

Oxmoor House JANUARY 2006

  • Yield: 5 servings (serving size: about 1 1/4 cups)
  • Cook time:40 Minutes
  • Prep time:8 Minutes
  • Other:30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 5.7g
  • Saturated fat: 0.6g
  • Protein: 9.6g
  • Carbohydrate: 63.0g
  • Cholesterol: 0mg
  • Iron: 2.2mg
  • Sodium: 427mg
  • Calories from fat: 15%
  • Fiber: 5.2g
  • Calcium: 56mg

Go to full version of

Spanish Fried Rice recipe