Best Heart Healthy Spanish Rice Recipes

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

HEARTY SPANISH RICE BAKE

Hearty Spanish Rice Bake image

Ground beef, fresh onion, green bell pepper, garlic, tomatoes, and rice are simmered in a sweet-hot sauce then baked with Cheddar cheese and garnished with fresh cilantro. Spice it up with Ro-Tel® instead of regular canned tomatoes, cayenne, and jalapeno peppers. I have also added extra Cheddar cheese and you can substitute a Mexican blend or any other cheese if you like. Warning: this will spice up your life if you use the optional ingredients.

Provided by Hugh

Categories 100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 18

Ingredients

1 pound lean ground beef
½ cup finely chopped onion
¼ cup chopped green bell pepper
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup water
¾ cup long-grain white rice
½ cup chile sauce
1 (4 ounce) can sliced black olives, or to taste
2 tablespoons sliced jalapeno peppers, or to taste
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
1 pinch ground black pepper
2 cups shredded Cheddar cheese, divided
2 tablespoons chopped fresh cilantro

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 26 g, Cholesterol 92.2 mg, Fat 24 g, Fiber 1.9 g, Protein 26.9 g, SaturatedFat 11.9 g, Sodium 1074.5 mg, Sugar 1.9 g