Spanish Rice Pilaf Style

Nutrition Facts

Serving Size 4 OZ

Calories 199

Calories from Fat 0.8

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 5.8g

Sat. Fat 3.7g

- - -%

Trans Fat 0.2g

Cholesterol 15.2mg

- - -%

Sodium 444.7mg

19%

Amount/Serving

%DV*

Tot. Carb. 14g

Dietary Fiber 0.6g

Sugars 2.2g

Includes 0.8g Added Sugars

Protein 3.5g

Vitamin D - 0.1mcg - 0%

Calcium - 41.9mg - 4%

Iron - 1.1mg - 14%

Potassium - 222.2mg - 5%

INGREDIENTS: WATER, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), RICE (long grain parboiled rice, iron phosphate, niacin, thiamine mononitrate, folic acid. ), FRESH GREEN PEPPERS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), FRESH ONIONS, REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), PIMIENTO (pimiento, water, and citric acid.), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), CHILI POWDER (chili pepper and other spices, salt, garlic powder. ), SRIRACHA SAUCE (water, jalapeno pepper puree (red jalapeno pepper, vinegar, salt), sugar, cayenne pepper puree (cayenne pepper, vinegar, salt), soy sauce (water, soybeans, salt, sugar), garlic powder, vinegar, modified corn starch, dehydrated garlic, natural flavor, xanthan gum, ascorbic acid.), GARLIC SALT (salt, dried garlic, silicon dioxide (to prevent caking). ), SALT (salt, calcium silicate, dextrose, potassium iodide.)

ALLERGENS: Milk, Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.