Friday, September 18, 2009

Helen's Spanish Rice

* Exported from MasterCook *

HELEN'S SPANISH RICE

Recipe By :Helen Jolly of Kenosha, Wisconsin
Serving Size : 6 Preparation Time :0:00
Categories : Core Skillet

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup instant brown rice
1 pound extra lean ground beef
1/2 onion -- chopped
3 tablespoons canola oil
1 clove garlic -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes (I don't care for this with stewed tomatoes because I think it makes the mix too sweet)
1 teaspoon salt
3 tbsp no salt added taco seasoning mix (recipe below)

1. Wash rice, drain and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until
lightly browned, about 10 minutes.

3. Add onions, garlic, green peppers and beef. Stir often to break up and
brown meat; cook until onion is limp and lightly browned.

4. Add undrained tomatoes and seasonings. Cover and simmer about 25 minutes
or until rice is tender and most of the liquid has been absorbed. Let stand,
covered for about 5 minutes before serving.


Salt Free MSG Free Seasoning Salt

Taco Seasoning II

SUBMITTED BY: PNCHANDRA

"A mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt in this mixture."

Taco Seasoning II Recipe


PREP TIME 10 Min
READY IN 10 Min
Original recipe yield 21 teaspoons
SERVINGS
(Help)

Servings


US METRIC
INGREDIENTS (Nutrition)

* 6 teaspoons chili powder
* 5 teaspoons paprika
* 4 1/2 teaspoons ground cumin
* 2 1/2 teaspoons onion powder
* 2 1/2 teaspoons garlic powder
* 1 1/2 teaspoons cornstarch
* 1/8 teaspoon cayenne pepper


DIRECTIONS

1. In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.

SOURCE: http://allrecipes.com/Recipe/Taco-Seasoning-II/Detail.aspx


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 20g Fat (50.2% calories
from fat); 17g Protein; 28g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol
94mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 2 Lean Meat; 1 1/2 Vegetable;
3 Fat.

NOTES : POINTS PER SERVING: 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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