Spanish Rice with Peas



5 servings (serving size: 1 cup rice and 2 avocado wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 30 %
Fat 9.2 g
Satfat 1.6 g
Monofat 4.7 g
Polyfat 2 g
Protein 6.8 g
Carbohydrate 42.9 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 3.4 mg
Sodium 167 mg
Calcium 38 mg


2 teaspoons vegetable oil
1 cup uncooked long-grain rice
1 cup chopped onion
1 cup shelled green peas
1 cup chopped plum tomato
2 cups low-salt chicken broth
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/3 cup chopped fresh cilantro
1 medium peeled avocado, cut into 10 wedges


Heat oil in a saucepan over medium heat. Add rice and onion; sauté 3 minutes. Add peas, tomato, broth, chili powder, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon onto plates. Sprinkle with cilantro; serve with avocado.

Mary Holloway and Joyce Lofstrom,

Cooking Light

April 1995
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