Mexican Rice (Paula Deen, chicken broth subbed for water)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 364.7
  • Total Fat: 10.6 g
  • Cholesterol: 32.0 mg
  • Sodium: 1,060.4 mg
  • Total Carbs: 54.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Mexican Rice (Paula Deen, chicken broth subbed for water) calories by ingredient


Introduction

This is Paula Deen's recipe, with one small change. I substitute chicken broth for water. Calories reflected. This is Paula Deen's recipe, with one small change. I substitute chicken broth for water. Calories reflected.
Number of Servings: 6

Ingredients

    2 tablespoons butter
    1 1/2 cups long-grain rice
    1/2 cup chopped onion
    1/2 cup chopped green bell pepper
    1 clove garlic, minced
    2 cups chicken broth (low sodium)
    1 (14 1/2 oz) can diced tomatoes with green chilies
    1 tsp chili powder
    1 tsp salt
    1 cup shredded Cheddar

Tips

Season and bake chicken breasts to turn this into a main, with a nice side salad... yum!


Directions

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the chicken broth, tomatoes, chili powder, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Serving Size: Makes 6 one cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user THRHINEHART.