Mexican Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, 1 medium - choppedsweet pepper, 1 medium - choppedJalapeno Peppers, 1 pepper - seeded and dicedBrown Rice, medium grain, 200 grams (0.95 cups)Chicken oxo cube, 1 Canned Tomatoes, 1 canground cumin, 1 tspTurmeric, ground, .5 tspSalt, .5 tsp (remove)black pepper - 1 dash2 cups water
Chop onion, pepper, and chilli. Heat 1 tablespoon olive oil in a heavy pan, add the onion, pepper, and chilli and cook until softened.
Add the rice and stir constantly for 1 - 2 minutes. Add the stock cube and stir another few seconds.
Add the tinned tomatoes, spices, water, and season to taste.
Stir constantly until it comes up to a boil. Cover, reduce heat, and simmer gently for 45 - 50 minutes. Stir frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user WITCHYMUMMY.
Add the rice and stir constantly for 1 - 2 minutes. Add the stock cube and stir another few seconds.
Add the tinned tomatoes, spices, water, and season to taste.
Stir constantly until it comes up to a boil. Cover, reduce heat, and simmer gently for 45 - 50 minutes. Stir frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user WITCHYMUMMY.
Nutritional Info Amount Per Serving
- Calories: 116.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 357.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.6 g
- Protein: 2.4 g
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