Mexican Rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 154.6
- Total Fat: 9.5 g
- Cholesterol: 1.3 mg
- Sodium: 261.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
View full nutritional breakdown of Mexican Rice calories by ingredient
Number of Servings: 8
Ingredients
-
1 can whole tomatos, drained
1 onion, quartered
1/3 C Extra Virgin Olive Oil
2 C long-grain white rice, rinsed and drained
4 cloves garlic
3 slices jalapeno, canned
2 C chicken broth
1 Tablespoon tomato paste
fresh cilantro to taste
Directions
Heat oven to 350*. Puree the tomatoes, onion, and jalapeno in a food processor until smooth. You should have 2 C puree.
Heat Oil in large dutch oven over medium heat until shimmering. Add the rice and saute, stirring frequetly, until light golden, about 10 min.
Stir in the garlic Cook until fragrant, about 15 sec. Stir in the pureed tomato mixture, broth, tomato paste. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 min. Stir after 15 min.
Fluff with fork. Fold in cilantro. Season with salt and pepper to taste.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISAJOY1.
Heat Oil in large dutch oven over medium heat until shimmering. Add the rice and saute, stirring frequetly, until light golden, about 10 min.
Stir in the garlic Cook until fragrant, about 15 sec. Stir in the pureed tomato mixture, broth, tomato paste. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 min. Stir after 15 min.
Fluff with fork. Fold in cilantro. Season with salt and pepper to taste.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISAJOY1.