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Traditional Mexican Rice
Mexican Rice | Mexican Rice | | | | | | 4 Tbs | | vegetable oil | | | 2 Tbs | | unsalted butter | | | 2 cups | | long grain rice | | | 1 | | onion, chopped | | | 2 | | cloves of garlic, minced or pressed | | | 2 | | Anaheim chilies, seeded and chopped | | | 3/4 lb | | tomatoes, peeled, seeded and chopped | | | 4 cups | | low sodium broth, vegetable or chicken | | | 1/4 cup | | firmly packed cilantro | | | | | | | Heat oil and butter in a 4-6 qt sauce pan over medium heat. When the butter is melted, add the rice and cook, stirring, until lightly browned (about 3 minutes). Add onion, garlic and chilies. Continue to cook and stir for five more minutes. Add tomatoes and broth. Bring to a boil, reduce heat and simmer on low, covered, for 25-30 minutes. All liquid should be absorbed by this time, without going dry, and the rice should be tender. Remove from heat and stir in cilantro. | | | | | Servings: 6 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | Anaheim chilies, seeded and chopped | | | | | | | | | Amount Per Serving | | | | | Calories | | 233.17 | | | Calories From Fat (55%) | | 127.71 | | | | | % Daily Value | | Total Fat 14.38g | | 22% | | | Saturated Fat 3.42g | | 17% | | | Cholesterol 10.18mg | | 3% | | | Sodium 212 mg | | 21% | | | Potassium 341.33mg | | 10% | | | Carbohydrates 20.61g | | 7% | | | Dietary Fiber 1.32g | | 5% | | | Sugar 2.60g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 19.30g | | | | | Protein 5.52g | | 11% | | | | | | | | | | | | |
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