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Spanish Rice

Name: Spanish Rice
Yield: 2 servings
Ingredients: One cupful of rice; 1 quart of chopped tomatoes; 2 slices of bacon; 1 small onion; 1 bell pepper

From The Henderson cook book, 1914

Serves 2

Presented as published in 1914. 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

505Calories

13 gProtein

94 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories505 kcal

Protein13 g

Carbohydrates94 g

Fiber2.4 g

Sugars18 g

Total Fat9 g

Saturated Fat2.2 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol11 mg

Sodium740 mg

Potassium1214 mg

Calcium190 mg

Iron6.8 mg

Magnesium80 mg

Phosphorus239 mg

Zinc1.9 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0.1 mcg

Vitamin C5.6 mg

Vitamin A1.8 mcg

Vitamin E0.2 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.4 mg

Folate219 mcg

Choline17 mg

Caffeine0 mg

Water548 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 21. The excerpt below is the record exactly as published.

SPANISH RICE. One cupful of rice cooked dry, 1 quart of chopped toma- toes, 2 slices of bacon fried and chopped fine ; pour the bacon fat on a small piece of roast beef chopped fine, 1 bell pepper chopped fine, 1 small onion

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