Spanish Rice with Peas

Yield: 5 servings (serving size: 1 cup rice and 2 avocado wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 30%
  • Fat: 9.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2g
  • Protein: 6.8g
  • Carbohydrate: 42.9g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 167mg
  • Calcium: 38mg


  • 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


  1. 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.
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