Spanish Rice With Green Beans And Peas Lf Recipe

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Servings: 8


Cost per serving $1.40 view details
  •     extra virgin olive oil spray
  • 1 lrg onion
  • 2 lrg red and green bell peppers
  • 2 ounce chorizo optional
  • 1/2 c. sun dry tomato pcs see detail
  • 1 c. warm water
  •     fresh orange juice as directed
  • 1 Tbsp. chopped garlic or possibly less to taste
  • 1 tsp virgin extra virgin olive oil fruity
  • 2 c. short-grain rice white and/or possibly brown
  • 3 c. low sodium chicken broth fat free
  • 1/4 c. minced parsley and/or possibly cilantro
  • 1 Tbsp. tomato paste
  • 1 tsp paprika sweet or possibly spicy
  • 1/2 tsp saffron threads optional
  •     salt and pepper to taste
  • 2 c. peas frzn or possibly fresh
  • 1 lb green beans, petite frzn
  •     olives optional
  •     shredded fresh orange zest (threads) for garnish


  1. Cooks note: This rice is sauted on the stove top and transfer to an oven-proof, shallow baking dish. 375F.(Or possibly use a small paella pan; it goes from stove top to oven.) -
  2. ONION: slice vertically into thin wedges.
  3. PEPPERS: core and slice lengthwise into 1/4-inch strips CHORIZO is used for it's spicy flavor. (consider substituting Jimmy Dean's lean and spicy breakfast links.)
  4. McNair would use 1 c. dry white wine and 2 c. chicken broth.
  5. GREEN BEANS: young, dark green beans, frzn, one large bag, cut into bites (3/4-inch or possibly so).
  6. OLIVES: 1/2 c. or possibly so of pitted, sliced brine-packed olives; green or possibly black or possibly purple or possibly your preference.
  7. SUN Dry TOMATOES: Water will be used as cooking broth.
  8. soak the chips in 1 c. warm water. Remove the chips with a fork or possibly slotted spoon; chop into thin strips. Strain the water and add in fresh squeeze orange juice to get 1 c. of liquid.
  9. Spray a skillet and heat over a medium flame. Brown crumbled and or possibly chopped sauce with the onions about 2 to 3 min; add in peppers and continue to soften for 2 to 3 min, adding broth if cooking liquid is needed.
  10. Add in the sun-drieds, garlic and stir, bring the pan back up to temperature; add in oil; add in the rice and stir till rice grains are well coated and opaque; about 5 min. Stir in the soaking liquid with the oj, the broth, parsley, tomato paste, paprika, saffron (if using) and pepper.
  11. Bring to a boil, stirring constantly but gently; add in the salt. Transfer to an oven dish. Cover tightly with lid or possibly foil and bake about 20 min; or possibly about 30-35 min at 350F (etc.)
  12. Meanwhile, in a saucepan, (or possibly in microwave) cook the vegetables; drain and shock in cool water. Set aside to dry.
  13. Remove rice from oven; add in beans, peas and olives; stir to toss; add in water if necessary. Cover and return to the oven for about 10 to 15 min
  14. (do not let rice get too dry). Remove from oven and let stand, covered for about 10 min. Before serving decorate with fresh cilantro and/or possibly parsley and orange zest.
  15. NOTES : Here's a casserole dish which can be made ahead then warmed in a slow oven (300F to 325F). Good for Buffet. We buy the frzn petite green beans which resemble the Asian Longs; they hold up well if the meal is delayed. Add in corny corn bread and a spinach salad. It's colorful and garlicky.
  16. Festive; colorful; garlicky and low fat, low salt. Serve with saltier fair! Attractive at buffet. - Pat


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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 8 servings
Calories 383  
Calories from Fat 69 18%
Total Fat 7.76g 10%
Saturated Fat 1.82g 7%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 178mg 7%
Potassium 533mg 15%
Total Carbs 64.65g 17%
Dietary Fiber 8.3g 28%
Sugars 5.17g 3%
Protein 13.88g 22%
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