Vegetarian Spanish Rice

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Vegetarian Spanish Rice
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
463
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie463 kcal(22 %)
Protein12.33 g(13 %)
Fat8.33 g(7 %)
Carbohydrates88.28 g(59 %)
Sugar added0 g(0 %)
Roughage8.49 g(28 %)
Vitamin A121.42 mg(15,178 %)
Vitamin D0 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.28 mg(20 %)
Folate62.83 μg(21 %)
Pantothenic acid0.27 mg(5 %)
Biotin3.09 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43.54 mg(46 %)
Potassium325.35 mg(8 %)
Calcium50.56 mg(5 %)
Magnesium33.29 mg(11 %)
Iron1.83 mg(12 %)
Iodine2.36 μg(1 %)
Zinc0.58 mg(7 %)
Saturated fatty acids1.04 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2
onions (sliced)
4 cloves
garlic (chopped)
1
red Bell pepper (seeds removed and chopped)
5 ounces
Green bean (sliced)
2 ½ ounces
4 ounces
1 ¾ cups
Calasparra rice (or paella)
1 teaspoon
½ teaspoon
3 ½ cups
To garnish

Preparation steps

1.
Heat the oil in a paella pan or large frying pan. Add the onions and garlic and cook gently for about 3 minutes until softened.
2.
Add the remaining vegetables, cover and cook for 3-4 minutes.
3.
Add the rice and paprika and cook for 1-2 minutes, stirring, to coat the grains. Add the saffron and stock. Mix well, then simmer for about 20 minutes, stirring occasionally, until the rice is tender and the stock absorbed. Add a little more stock or water if the mixture is too dry. Season to taste with salt and pepper.
4.
Serve garnished with lemon wedges.