Spanish Rice

Name: Spanish Rice
Ingredients: 1 cup ground meat; 1 chopped green pepper; 1 t. salt; 2 cups tomatoes; 2 chopped onions; Yt. pepper; 2 cups boiled rice

From Wilkes County Home Demonstration Club cook book, 1947

Presented as published in 1947. 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

494Calories

60 gProtein

40 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories494 kcal

Protein60 g

Carbohydrates40 g

Fiber9 g

Sugars21 g

Total Fat10 g

Saturated Fat2.6 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol163 mg

Sodium2493 mg

Potassium1917 mg

Calcium122 mg

Iron11 mg

Magnesium122 mg

Phosphorus686 mg

Zinc9.3 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A125 mcg

Vitamin E2.2 mg

Vitamin K27 mcg

Vitamin B62.1 mg

Vitamin B1216 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)20 mg

Folate133 mcg

Choline38 mg

Caffeine0 mg

Water722 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 38. The excerpt below is the record exactly as published.

SPANISH RICE 1 cup ground meat 1 chopped green pepper 1 t. salt 2 cups tomatoes 2 chopped onions 2a tat Yt. pepper 2 cups boiled rice

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