Monday, September 14, 2015

Spanish Rice & "Beef"

I adapted this from one of my totally-falling-apart Betty Crocker cookbooks. We give it about a 4 out of 5, and it's one of those dinners that comes together very quickly, which is always nice for a busy night.

2 TBS olive oil
1 cup uncooked long grain rice (I used jasmine)
1 medium yellow onion, chopped
1 bell pepper, chopped
1/2 jalapeno, diced finely
2.5 cups of water
1 tsp salt
1 tsp chili powder
1/2 tsp garlic powder
1 pinch saffron
1 cup of tomato sauce

Heat oil in a large skillet. Add the rice, onion, and pepper, and cook for about 5 minues, stirring frequently, until rice is golden and onion has softened. Stir in everything else, and heat until it boils, then cover and simmer for 30 minutes until the rice is soft. While that's happening, take a package of Gardein Beefless Tips and cook per the package directions. Once cooked, dice the Beefless Tips. In the final 5 minutes of cooking the rice, stir the diced pieces in, then serve. 

Nutrition (for 1/3 of the pan - a very satisfying serving size):

Calories: 499
Fat: 14.8 g
Carbs: 67.2 g
Fiber: 5.5 g
Sugars: 4.1 g
Protein: 22.6 g (31%)
Vitamin A: 40%
Vitamin C: 119%
Calcium: 5%
Iron: 76%

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