Mexican White Rice
- Number of Servings: 4
Ingredients
1/2 onion chopped1 Roasted Poblano Pepper in strips (about 1/2 cup)1 Cup White Rice1 TBS Olive Oil2 cups Water1/2 Milk 2%1/2 tsp cumin1/2 oregano
Roast poblano over stove until is well charred. Place in plastic baggie. After ten minutes take out of bag and take off the charred peel. Seed and cut into strips.
Heat up olive oil in pan.
Sauted onions in medium until soft. Add garlic and saute another minute. Add rice and cumin and saute rice for about 3 minutes making sure rice is well coated with oil.
Add water, milk and oregano.
Bring to a boil. Cook rice in medium low heat, uncovered, until most of the water is gone and you start seeing holes on top of the rice.
Cover rice and cook until all water is absorbed.
Turn heat off and leave covered for about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ORTIZ1964.
Heat up olive oil in pan.
Sauted onions in medium until soft. Add garlic and saute another minute. Add rice and cumin and saute rice for about 3 minutes making sure rice is well coated with oil.
Add water, milk and oregano.
Bring to a boil. Cook rice in medium low heat, uncovered, until most of the water is gone and you start seeing holes on top of the rice.
Cover rice and cook until all water is absorbed.
Turn heat off and leave covered for about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ORTIZ1964.
Nutritional Info Amount Per Serving
- Calories: 110.3
- Total Fat: 4.2 g
- Cholesterol: 2.4 mg
- Sodium: 16.5 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.7 g
- Protein: 2.6 g
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