Spanish Rice

Name: Spanish Rice
Ingredients: 1% cups cooked rice; 4 strips bacon; 1 small can tomatoes; 1 small onion

From The Wilson cook book, 1941

Recipe by Mrs. Cectn HUTCHERSON.

Presented as published in 1941. 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

679Calories

19 gProtein

94 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories679 kcal

Protein19 g

Carbohydrates94 g

Fiber5.1 g

Sugars9.9 g

Total Fat25 g

Saturated Fat8.4 g

Monounsaturated Fat10 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol42 mg

Sodium495 mg

Potassium725 mg

Calcium77 mg

Iron4.1 mg

Magnesium68 mg

Phosphorus293 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1.6 mg

Vitamin D0.3 mcg

Vitamin C28 mg

Vitamin A57 mcg

Vitamin E1.1 mg

Vitamin K10 mcg

Vitamin B60.7 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.4 mg

Folate201 mcg

Choline53 mg

Caffeine0 mg

Water459 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 11. The excerpt below is the record exactly as published.

Spanish Rice 1% cups cooked rice 4 strips bacon 1 small can tomatoes 1 small onion

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