Healthy Spanish Rice My Toddler Loves Food
HEART HEALTHY SPANISH RICE
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
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
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
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
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
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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