Barefeet in the Kitchen · by Mary Younkin★ 4.7 (34)
Spanish Rice
NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 13%
CARBS 45G76% OF CAL
3G FIBER5G SUGAR38G OTHER
FAT 4G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant Spanish rice cooked with tomatoes, onions, garlic, and warm spices like cumin and smoked paprika. Works as a side or base for taco beef.
sidemexicangrain bowl🍳 skilletgluten free
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups white rice
- 4 cups chicken broth or stock
- 2 tablespoons butter
- 1 large yellow onion, chopped small
- 6 cloves garlic
- 28 ounces petite diced tomatoes, do not drain
- 1 1/2 - 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- kosher salt, adjust to taste
- Optional: fresh cilantro, chopped for garnish
At a glance
PER SERVING · TIME 35M
CAL 12%·PRO 13%
CARBS 45G76% OF CAL
3G FIBER5G SUGAR38G OTHER
FAT 4G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 796mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.