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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. This is sort of 3 recipes in 1, but it's worth the effort if you have small kids and are fighting to get them to eat something other than mac and cheese! | 2. I put all of the Spanish Rice ingredients in my rice cooker and press the button - that's it. For anybody who hasn't discovered the absolute glory of rice cookers - you can do the same thing on a stovetop - and in either case you may need to add extra water - make sure to check after about 30 minutes. Keep in mind that whole grain rice can take nearly an hour to cook. | 3. The Orange Puree seems like a pain but is not hard. I do it about once a week - cut up the carrots into 1 or 1/2 inch pieces, and slice up the yam - then stick that in a steamer for 20 minutes or so. If you don't have any steamer, you can boil them for a similar amount of time - maybe less - but I haven't tried boiling. | 4. Make sure the carrots and yam are plenty softened, then put them in your food processor (better than a blender, although it can get the job done) - put at least 5 or 6 tablespoons of water - and puree until smooth. The Sneaky Chef lady says you only need 2 or 3 tablespoons - but I think it's better with a bit more. | 5. This gets you maybe 2 cups of puree - which I freeze in 1/2 cup containers. I take 1 out every few days or so, and it's good for 2 to 3 days once you put it in the fridge. One day I forgot to thaw some out - and my son wanted his rice - so I chipped away at the frozen stuff and put it in the stovetop rice mix, and it worked out fine. | 6. Then for the final product! Put around 1 cup of the Spanish Rice into a pan with 1 tablespoon of butter, and 2 or 3 tablespoons of the Orange Puree (tablespoons can be heaping or not depending on how much of that sweet/carrot flavor you want). Add the cheese - I put around 3 oz or so - and heat up on medium-low - until the butter, puree, and cheese are all nicely melted and mixed. | 7. Now serve to a hungry kid! With the above recipe you'll have plenty of Spanish Rice and Orange Puree left over - freeze the extra puree and refrigerate the rice, which will be good for 4 or 5 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
tomato green pepper celery onion	1	can	diced	-	-	-	-
green chilies	1	can		97.1514	24.0	0.0	0.0
onion	1/2		sweet	22.0	5.1370000000000005	0.605	0.055
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
garlic salt	1/2	teaspoon		-	-	-	-
grain rice	1 1/2	cups		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
spanish rice	1	cup		508.2	107.03	14.868	2.2680000000000002
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
mexican cheese	3	ounces	shredded blend	317.2365	3.9378	18.2347	25.498
orange puree	1/4	cup		-	-	-	-
carrot	3			75.03	17.5314	1.7019	0.4392
potato	1		sweet	-	-	-	-
water	5 -6	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.