Mexicali Rice Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Water/Chicken broth / vegetable broth / wine1⁄4 Cup (4 tbs)
 Onion1 Large, chopped
 Garlic2 Clove (10 gm), minced
 Green bell pepper1 , seeded and chopped
 Chopped tomatoes1 Cup (16 tbs) (Fresh Or Canned Low-Sodium, Drained)
 Dried oregano leaves1 Teaspoon
 Ground cumin1 Teaspoon
 Cayenne pepper1⁄4 Teaspoon
 Water/Chicken broth / vegetable broth / wine1⁄3 Cup (5.33 tbs)
 Uncooked long-grain rice1 1⁄2 Cup (24 tbs)
 Water3 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

Heat 1/4 cup water, broth, or wine in a large skillet over medium heat.
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.
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