Spanish Rice

Name: Spanish Rice
Ingredients: 2 med, chopped fine onions; 1/2 large Mango; 1/2 tspe salt and pepper; 1 1/2 lb. hamburger; 1 can Spanish tomato sauce; 2 cups rice

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. 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

3571Calories

104 gProtein

677 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories3571 kcal

Protein104 g

Carbohydrates677 g

Fiber27 g

Sugars65 g

Total Fat47 g

Saturated Fat10 g

Monounsaturated Fat14 g

Polyunsaturated Fat18 g

Omega-31.5 g

Cholesterol27 mg

Sodium3953 mg

Potassium2202 mg

Calcium1386 mg

Iron43 mg

Magnesium312 mg

Phosphorus1342 mg

Zinc11 mg

Copper2 mg

Manganese8.2 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A87 mcg

Vitamin E5 mg

Vitamin K81 mcg

Vitamin B61.7 mg

Vitamin B120.9 mcg

Thiamin (B1)5.7 mg

Riboflavin (B2)2.9 mg

Niacin (B3)54 mg

Folate1600 mcg

Choline153 mg

Caffeine0 mg

Water704 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 39. The excerpt below is the record exactly as published.

SPANISH RICE Mrs o A1 Ellis 2 med, chopped fine onions 1/2 large Mango 1/2 tspe salt and pepper 1 1/2 lb. hamburger Fry all together until almost done--Add 1 can Spanish tomato sauce (maybe 1/2 can water) -- 2 cups rice

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