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Zatarain's New Orleans Style Big Easy
|2 servings per container|
|Serving Size: 1 cup|
|Calories from Fat||30|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||3 g (5%)|
|Saturated Fat||.5 g (3%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||550 mg (23%)|
|Total Carbohydrate||46 g (15%)|
|Dietary Fiber||5 g (20%)|
Seasoned white rice with tender red beans and bell peppers. Ready in 90 seconds. A New Orleans tradition since 1889. Zatarain's Big Easy Rice is a quick and flavorful dish that can be prepared in a variety of ways. This savory dish is perfect as a side dish or jazzed up as a meal - the Big Easy just got easier! Questions or comments? Visit us at zatarains.com for great recipes ideas and product information. How do you jazz up your meal? Share your creations with us on Facebook! www.facebook.com/Zatarains.
Cooked Enriched Long Grain Rice (Water, Rice, Iron, Niacin, Thiamine Mononitrate, Folic Acid), Red Beans, Green and Red Bell Peppers , Soybean Oil, Sea Salt, Soy Sauce (Hydrolyzed Soy Protein, Corn Syrup Solids, Salt), Yeast Extract, Onions, Pork Stock, Garlic, Spices, Natural Flavor, Caramel Color, Torula Yeast, Bacon Fat, Salt.
Microwave Cooking: Cooking times are based on 1000 watt microwave oven. Microwave ovens vary; cooking times may need to be adjusted. Internal temperatures of rice should be 165 degrees F after heating. 1. Squeeze pouch to separate rice. 2. Microwave on High for 90 seconds. 3. Let stand in microwave for 1 minute. Tear at notch to open. Caution: Pouch will be hot. Hold in designated area. Skillet Cooking: 1. Squeeze pouch to separate rice. 2. Pour rice into medium nonstick skillet. Add 2 tablespoons water. 3. Cook and stir on medium heat 3 to 5 minutes or until heated through. Make it a meal! Stir bite-size cooked meat and/or vegetables into heated rice to create a flavorful meat. Here are some suggestions to get you started: Cooked Meat: Smoked sausage, andouille sausage, ham, chicken or shrimp. Cooked Vegetables: Bell peppers, onions, celery or other mixed vegetables.
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