Spanish Vegetables and Rice
Ingredients
- ½ (16-oz) pkg saffron yellow rice
- ½ (20-oz) pkg frozen bell pepper and onion blend
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp olive oil
- ¾ cup canned artichoke hearts, drained
- 1¼ cups frozen green peas
- ½ (7-oz) jar manzanilla olives stuffed with pimiento, drained
- 2 green onions, thinly sliced
Instructions
- Cook rice according to package directions.
- Meanwhile, cook bell pepper and onion blend and mushrooms in hot oil in a large skillet over medium-high heat 6 minutes or until tender. Stir in artichokes and peas; cook 6 to 8 minutes or until tender.
- Stir in rice, olives, and green onions; cook 2 minutes or until thoroughly heated.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
468
|
468
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 13 | 13 |
| Carb (g) | 83 | 83 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 1469 | 1469 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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