Mexican Rice with Olives

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 184.6
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 448.5 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Mexican Rice with Olives calories by ingredient


Introduction

super simple, zesty side dish. great with fajitas or even just some black beans for a quick lunch. i add this in a fajita or wrap to make it a little heartier for my hungry boyfriend. super simple, zesty side dish. great with fajitas or even just some black beans for a quick lunch. i add this in a fajita or wrap to make it a little heartier for my hungry boyfriend.
Number of Servings: 10

Ingredients

    1 14 oz box instant brown rice
    1 can diced tomatoes with green chiles
    3 cups low fat/sodium chicken broth
    1 medium onion, diced
    1 jalepeno, diced
    6 cloves garlic, minced
    1 tbsp olive oil
    1/4 cup green olives, chopped
    2 tsp sazon
    2 tsp cumin

Directions

heat olive oil in a large saucepan or dutch oven. sautee onion, garlic and jalepeno, until onions are translucent. drain tomatoes and reserve juice. add tomatoes, olives, sazon and cumin to pan and sautee for a few minutes more. add chicken broth and reserved liquid from tomatoes and bring to a boil. add rice, cover and simmer until liquid is absorbed. makes 10 servings, 1 cup each.

Number of Servings: 10

Recipe submitted by SparkPeople user GRETAMAEHART.