Joan Mershon's Spanish Rice

[Guest guest]

Another family favorite. I usually have a batch of brown rice in the

refrigerator and just add about 3-4 cups cooked rice to this instead of raw

and skip the water. I also use 2 cans of diced tomatoes instead of fresh,

and when cooking for people other than myself sometimes use the flavored

tomatoes, like jalapeno and garlic, just to add a little extra zing, as well

as use at least half a cup of salsa, as 2 tablespoons isn't even noticed.

 

 

 

* Exported from MasterCook *

 

Joan Mershon's Spanish Rice - Crockpot

 

Recipe By : Joan Mershon

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Grains

MWLP Acceptable Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion -- diced

1 large green pepper -- minced

2 medium tomatoes -- peeled and quartered

15 ounces Tomato Sauce

1 1/2 cups Water

2 teaspoons Chili powder

2 teaspoons Worcestershire sauce -- vegetarian

1 1/2 teaspoons Garlic powder

3/4 cup Brown rice

2 tablespoons Salsa

 

Stir all ingredients together. Cover and cook on low 7-10 hours.

 

Joan Mershon 22 Mar 95

 

 

 

 

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

 

Per Serving: 136 Calories; 1g Fat (7.0% calories

from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 485mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2

Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

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