Restaurant, Mexican, Spanish rice

Restaurant Foods Mexican

USDA FoodData Central entry 167665 lists restaurant Mexican Spanish rice at 215 calories per 1 cup (116 g). That serving provides 36.15 g carbohydrate, 6.1 g fat, 3.8 g protein, 1.39 g fiber and 612 mg sodium. The amount is a restaurant side serving, so a plate with meat, beans, salsa or chips must be counted separately.

⚡ Quick Facts

Calories
215 kcal per 1 cup (116 g)
Key Nutrient
Protein: 3.8 g
Key Nutrient
Fat: 6.1 g
Key Nutrient
Carbohydrate: 36.15 g

💎 Key Nutrients

What This Spanish Rice Entry Covers

This record describes a cooked restaurant-style Mexican Spanish rice side. Recipes vary in rice type, oil, tomato ingredients, broth and salt, so the USDA entry is a reference rather than a claim about every restaurant. It is a ready-to-eat cooked side, and its serving basis is 1 cup (116 g).

Spanish Rice Nutrition per 1 Cup (116 g)

The listed serving provides 215 calories, 36.15 g carbohydrate, 6.1 g total fat and 3.8 g protein. It also contains 1.39 g fiber, 1.51 g total sugars, 1.2 g saturated fat and 612 mg sodium. Recorded micronutrients include 95.12 mcg folate, 1.33 mg iron, 23.2 mg calcium and 134.56 mg potassium. These values are for the rice serving, not the whole meal.

Portion Math for a Restaurant Side

If your serving is about half a cup, the listed values would be roughly half: 108 calories, 18.08 g carbohydrate, 3.05 g fat and 1.9 g protein, assuming the rice is evenly mixed. A two-cup serving would be roughly double. Weighing the cooked rice is more reliable than guessing from a plate, especially when the restaurant uses a larger scoop.

Carbohydrates and Sodium

Most of the energy in this entry comes from carbohydrate, while the most notable label value is 612 mg sodium per cup. The recorded sugar is only 1.51 g, so the carbohydrate total is not simply a measure of sugar; it also includes the rice and other starches. Compare the portion and the rest of the plate before judging the meal's total nutrition.

Serving Ideas and Leftover Safety

Spanish rice can be served with beans, vegetables or a protein, but toppings and sides change the meal totals. Cool cooked rice promptly and refrigerate leftovers within 2 hours, following USDA food-safety guidance. Reheat only the amount you plan to eat, and use the rice's actual recipe or label when it differs from this restaurant reference.

🧊 Storage Guide

🏠
Counter
null
❄️
Fridge
3-4 days if stored promptly at ≤40°F
🧊
Freezer
3-6 months
⚠️ Signs of Spoilage:
  • smell: Sour or off odor
  • visual: Mold growth, Discoloration
  • texture: Slimy or mushy grains
  • when to discard: Visible mold, Unpleasant sour smell

🔬 Detailed Nutrition Profile (USDA)

Common Portions

1.00 cup (116.00g)
Nutrient Amount Unit
Water 58.5400 g
Energy 185.0000 kcal
Energy 776.0000 kJ
Protein 3.2800 g
Total lipid (fat) 5.2900 g
Ash 1.7200 g
Carbohydrate, by difference 31.1600 g
Fiber, total dietary 1.2000 g
Total Sugars 1.3000 g
Sucrose 0.3800 g
Glucose 0.5000 g
Fructose 0.4200 g
Lactose 0.0000 g
Maltose 0.0000 g
Galactose 0.0000 g
Starch 27.5500 g
Calcium, Ca 20.0000 mg
Iron, Fe 1.1500 mg
Magnesium, Mg 13.0000 mg
Phosphorus, P 57.0000 mg
Potassium, K 116.0000 mg
Sodium, Na 528.0000 mg
Zinc, Zn 0.4800 mg
Copper, Cu 0.0650 mg
Manganese, Mn 0.3900 mg
Selenium, Se 7.4000 µg
Vitamin C, total ascorbic acid 0.1000 mg
Thiamin 0.1830 mg
Riboflavin 0.0740 mg
Niacin 2.3780 mg
Pantothenic acid 0.4150 mg
Vitamin B-6 0.0820 mg
Folate, total 50.0000 µg
Folic acid 46.0000 µg
Folate, food 4.0000 µg
Folate, DFE 82.0000 µg
Choline, total 9.1000 mg
Betaine 19.9000 mg
Vitamin B-12 0.0800 µg
Vitamin B-12, added 0.0000 µg
Vitamin A, RAE 6.0000 µg
Retinol 1.0000 µg
Carotene, beta 54.0000 µg
Carotene, alpha 8.0000 µg
Cryptoxanthin, beta 0.0000 µg
Vitamin A, IU 100.0000 IU
Lycopene 452.0000 µg
Lutein + zeaxanthin 66.0000 µg
Vitamin E (alpha-tocopherol) 0.6000 mg
Vitamin E, added 0.0000 mg
Tocopherol, beta 0.0400 mg
Tocopherol, gamma 2.5700 mg
Tocopherol, delta 0.8200 mg
Tocotrienol, alpha 0.0800 mg
Tocotrienol, beta 0.0000 mg
Tocotrienol, gamma 0.1600 mg
Tocotrienol, delta 0.0000 mg
Vitamin D (D2 + D3), International Units 0.0000 IU
Vitamin D (D2 + D3) 0.0000 µg
Vitamin K (phylloquinone) 13.0000 µg
Vitamin K (Dihydrophylloquinone) 0.8000 µg
Vitamin K (Menaquinone-4) 0.0000 µg
Fatty acids, total saturated 1.0050 g
SFA 4:0 0.0010 g
SFA 6:0 0.0000 g
SFA 8:0 0.0000 g
SFA 10:0 0.0050 g
SFA 12:0 0.0030 g
SFA 14:0 0.0170 g
SFA 15:0 0.0020 g
SFA 16:0 0.6620 g
SFA 17:0 0.0040 g
SFA 18:0 0.2750 g
SFA 20:0 0.0170 g
SFA 22:0 0.0130 g
SFA 24:0 0.0070 g
Fatty acids, total monounsaturated 1.5110 g
MUFA 14:1 0.0000 g
MUFA 15:1 0.0000 g
MUFA 16:1 0.0120 g
MUFA 16:1 c 0.0120 g
MUFA 17:1 0.0020 g
MUFA 18:1 1.4770 g
MUFA 18:1 c 1.4190 g
MUFA 20:1 0.0200 g
MUFA 22:1 0.0000 g
MUFA 22:1 c 0.0000 g
MUFA 24:1 c 0.0000 g
Fatty acids, total polyunsaturated 2.3170 g
PUFA 18:2 2.0660 g
PUFA 18:2 n-6 c,c 2.0520 g
PUFA 18:2 CLAs 0.0020 g
PUFA 18:3 0.2490 g
PUFA 18:3 n-3 c,c,c (ALA) 0.2380 g
PUFA 18:3 n-6 c,c,c 0.0110 g
PUFA 18:3i 0.0000 g
PUFA 18:4 0.0000 g
PUFA 20:2 n-6 c,c 0.0020 g
PUFA 20:3 0.0000 g
PUFA 20:3 n-3 0.0000 g
PUFA 20:3 n-6 0.0000 g
PUFA 20:4 0.0010 g
PUFA 20:5 n-3 (EPA) 0.0000 g
PUFA 22:4 0.0000 g
PUFA 22:5 n-3 (DPA) 0.0000 g
PUFA 22:6 n-3 (DHA) 0.0000 g
Fatty acids, total trans 0.0700 g
Fatty acids, total trans-monoenoic 0.0580 g
TFA 16:1 t 0.0000 g
TFA 18:1 t 0.0580 g
TFA 22:1 t 0.0000 g
TFA 18:2 t not further defined 0.0120 g
Fatty acids, total trans-polyenoic 0.0120 g
Cholesterol 0.0000 mg
Tryptophan 0.0440 g
Threonine 0.0980 g
Isoleucine 0.1090 g
Leucine 0.2400 g
Lysine 0.1310 g
Methionine 0.0710 g
Cystine 0.0660 g
Phenylalanine 0.1530 g
Tyrosine 0.1040 g
Valine 0.1370 g
Arginine 0.2630 g
Histidine 0.0710 g
Alanine 0.1690 g
Aspartic acid 0.2670 g
Glutamic acid 0.6070 g
Glycine 0.1420 g
Proline 0.1410 g
Serine 0.1530 g
Hydroxyproline 0.0000 g
Alcohol, ethyl 0.0000 g
Caffeine 0.0000 mg
Theobromine 0.0000 mg

Source: USDA FoodData Central (FDC ID: 167665)

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