Healthy Spanish Rice My Toddler Loves Food

HEART HEALTHY SPANISH RICE

Heart Healthy Spanish Rice image

From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 8, 5-ounce servings.

Provided by BeccaB3c

Categories Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 teaspoon nonstick cooking spray
1 cup uncooked brown rice
1 green bell pepper, chopped
1 onion, chopped
1/4 cup sliced mushrooms
2 cups diced tomatoes
2 cups water
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1 teaspoon chili powder (more or less to taste)
2 tablespoons chopped almonds (optional)

Steps:

In a large non-stick skillet coated with cooking spray, saute rice, pepper, onion, and mushrooms over medium-high heat until golden brown.
Add tomatoes, water, and salt.
Simmer covered for 45 minutes or until water is absorbed and rice is tender.
Season to taste with cayenne and chili powder.
Sprinkle with almonds- Serve immediately.

Nutrition Facts : Calories 112.9, Fat 0.9, SaturatedFat 0.2, Sodium 148.7, Carbohydrate 24.3, Fiber 2.3, Sugar 3.6, Protein 2.7

HEALTHY SPANISH RICE MY TODDLER LOVES

Healthy Spanish Rice My Toddler Loves image

Inspired by the Sneaky Chef cookbook, I've found a way to add a bit more nutrition into my Spanish rice. My nearly 2 year old loves it - and asks for more! I usually make the rice itself in advance and then make the stovetop rice with cheese and "orange puree" whenever I want to serve it.

Provided by InstaSpanish

Categories Brown Rice

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 (14 ounce) can chicken broth
1 (14 ounce) can diced tomatoes with green pepper celery and onion
1 (4 ounce) can green chilies
1/2 medium sweet onion
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon garlic salt
1 1/2 cups whole grain rice
1 1/2 cups water
1 cup Spanish rice, from above recipe
1 tablespoon butter
3 ounces shredded Mexican blend cheese
1/4 cup orange puree
3 medium carrots
1 medium yams or 1 medium sweet potato
5 -6 tablespoons water

Steps:

This is sort of 3 recipes in 1, but it's worth the effort if you have small kids and are fighting to get them to eat something other than mac and cheese!
I put all of the Spanish Rice ingredients in my rice cooker and press the button - that's it. For anybody who hasn't discovered the absolute glory of rice cookers - you can do the same thing on a stovetop - and in either case you may need to add extra water - make sure to check after about 30 minutes. Keep in mind that whole grain rice can take nearly an hour to cook.
The Orange Puree seems like a pain but is not hard. I do it about once a week - cut up the carrots into 1 or 1/2 inch pieces, and slice up the yam - then stick that in a steamer for 20 minutes or so. If you don't have any steamer, you can boil them for a similar amount of time - maybe less - but I haven't tried boiling.
Make sure the carrots and yam are plenty softened, then put them in your food processor (better than a blender, although it can get the job done) - put at least 5 or 6 tablespoons of water - and puree until smooth. The Sneaky Chef lady says you only need 2 or 3 tablespoons - but I think it's better with a bit more.
This gets you maybe 2 cups of puree - which I freeze in 1/2 cup containers. I take 1 out every few days or so, and it's good for 2 to 3 days once you put it in the fridge. One day I forgot to thaw some out - and my son wanted his rice - so I chipped away at the frozen stuff and put it in the stovetop rice mix, and it worked out fine.
Then for the final product! Put around 1 cup of the Spanish Rice into a pan with 1 tablespoon of butter, and 2 or 3 tablespoons of the Orange Puree (tablespoons can be heaping or not depending on how much of that sweet/carrot flavor you want). Add the cheese - I put around 3 oz or so - and heat up on medium-low - until the butter, puree, and cheese are all nicely melted and mixed.
Now serve to a hungry kid! With the above recipe you'll have plenty of Spanish Rice and Orange Puree left over - freeze the extra puree and refrigerate the rice, which will be good for 4 or 5 days.

VERONICA'S EASY SPANISH RICE

Veronica's Easy Spanish Rice image

DH wanted spanish rice one night so I made the following recipe that I got from Betty Crocker. OMG, it was just like eating my mom's. I forgot how good her spanish rice was!!! Try it, you won't be disappointed!!! Serve as a meal in its self or as a side dish.

Provided by Trixyinaz

Categories One Dish Meal

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup uncooked rice
1 medium onion, chopped (I like onions so I used a large one)
2 tablespoons vegetable oil (I used olive oil)
2 1/2 cups water
1 (8 ounce) can tomato sauce
1 small green bell pepper, chopped
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

Steps:

In a large skillet, heat the oil over medium heat.
Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
Stir in remaining ingredients and bring to a boil.
Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

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