Mexicali Rice Recipe
Ingredients
| Water/Chicken broth / vegetable broth / wine | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Green bell pepper | 1 , seeded and chopped | |
| Chopped tomatoes | 1 Cup (16 tbs) (Fresh Or Canned Low-Sodium, Drained) | |
| Dried oregano leaves | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Cayenne pepper | 1⁄4 Teaspoon | |
| Water/Chicken broth / vegetable broth / wine | 1⁄3 Cup (5.33 tbs) | |
| Uncooked long-grain rice | 1 1⁄2 Cup (24 tbs) | |
| Water | 3 1⁄2 Cup (56 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1232 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 0.89 g4.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 36.7 mg1.5%
Total Carbohydrates 272 g90.6%
Dietary Fiber 12.7 g50.8%
Sugars 22 g
Protein 26 g52%
Vitamin A 58.5% Vitamin C 288.6%
Calcium 25.4% Iron 42.3%
*Based on a 2000 Calorie diet
Directions
Add onion and garlic.
Cook and stir over medium heat for 5 minutes.
Add liquid if necessary during this process.
Add green pepper, tomato, oregano, cumin, and cayenne pepper.
Cook and stir over low heat for 10 minutes.
Transfer to a bowl.
Heat 1/3 cup water, broth, or wine in the skillet.
Add rice.
Cook rice for 5 minutes, stirring constantly.
Add reserved vegetable mixture and 3 cups water.
Cover tightly and cook over very low heat for 25 minutes.
Check to see if rice is done.
If not, add 1/2 cup more liquid and cook uncovered.
Variation â– Substitute 1 cup brown rice.
In Step 4 add 3 1/2 cups water.
Cover tightly and cook over very low heat for 40 minutes.
Check to see if rice is done.
If not, add 1/2 cup more water and cook uncovered.
Chef
