Spanishside

Spanish Rice

Name: Spanish Rice
Cuisine: Spanish
Ingredients: one-quarter cup of hot olive or cooking oil; one cup of dry rice; one cup of finely-cut onions; one to three threaded green peppers; two teaspoonfuls of salt; one quart of tomatoes; one quart of water

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

838Calories

12 gProtein

200 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories838 kcal

Protein12 g

Carbohydrates200 g

Fiber11 g

Sugars22 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium5380 mg

Potassium1665 mg

Calcium153 mg

Iron5.2 mg

Magnesium105 mg

Phosphorus259 mg

Zinc1.8 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C93 mg

Vitamin A250 mcg

Vitamin E3.3 mg

Vitamin K48 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.3 mg

Folate122 mcg

Choline50 mg

Caffeine0 mg

Water1660 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 66. The excerpt below is the record exactly as published.

SPANISH RICE. Into one-quarter cup of hot olive or cooking oil stir one cup of dry rice; let it turn brown and add one cup of finely-cut onions, one to three threaded green peppers with seeds removed, two teaspoonfuls of salt

Cook this with the app: pantry check, scaling, and the assistant.