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Rice, Spanish

Name: Rice, Spanish
Yield: 2 servings
Ingredients: ½ cup of rice; 1 heaping tablespoon of lard; 1 qt. of tomatoes; 1 green pepper; 1 large onion browned in butter; salt

From San Rafael cook book, 1906, 1906

Serves 2

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

296Calories

6 gProtein

53 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories296 kcal

Protein5.8 g

Carbohydrates53 g

Fiber5.8 g

Sugars4.9 g

Total Fat7.7 g

Saturated Fat3 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol6.5 mg

Sodium11 mg

Potassium473 mg

Calcium91 mg

Iron3.4 mg

Magnesium47 mg

Phosphorus107 mg

Zinc0.9 mg

Copper0.3 mg

Manganese2.3 mg

Vitamin D0.2 mcg

Vitamin C14 mg

Vitamin A29 mcg

Vitamin E0.6 mg

Vitamin K26 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.5 mg

Folate128 mcg

Choline16 mg

Caffeine0 mg

Water132 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.

RICE, SPANISH— iMrs. L. A. Lancel. Put %' cup of rice into a pan with 1 heaping tablespoon of lard; let boil until all the kernels turn white; then add 1 qt. of tomatoes, 1 green pepper, 1 large onion browned in butter, and salt

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