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Doneen Hollingsworth, Secretary of Health

bowl of Spanish riceSpanish Rice

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


1 tablespoon cooking oil
1/2 cup chopped onion
1/4 cup celery chopped
1 cup water
1/4 teaspoon salt
3/4 cup uncooked rice
2 cups diced tomatoes
1/2 pound extra lean ground beef, cooked, with fat drained

In a large skillet brown onions and celery in cooking oil. Add water, salt, rice, and tomatoes. Simmer until rice is tender but still in separate grains (about 15 minutes). Stir occasionally. Stir in the meat and cook slowly, stirring, until heated through, about 5-10 minutes. Makes 6 servings.

Nutritional Information (1 serving):
Calories: 201
Carbohydrates: 23 grams
Protein: 11 grams
Fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 28 mg
Fiber: 1 gram
Sodium: 249 mg
Potassium: 343 mg
Calcium: 35 mg
Exchanges: 1 starch, 1/2 fat, 1 vegetable, 1 medium-fat meat

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