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Mexican Rice Recipe
|Long grain brown rice||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||2 Cup (32 tbs), defatted|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Canned diced green chili peppers||4 Ounce, drained (1 Can)|
|Ground cumin||1⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
Calories 206 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.3 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 422.1 mg17.6%
Total Carbohydrates 43 g14.2%
Dietary Fiber 3 g11.8%
Sugars 3.4 g
Protein 5 g10.2%
Vitamin A 3.9% Vitamin C 25.9%
Calcium 3.4% Iron 8.2%
*Based on a 2000 Calorie diet
Heat the skillet over medium-high heat.
Add the rice, onions and garlic.
Cook until the rice is browned, stirring occasionally.
Stir in the broth, tomato sauce, chili peppers, cumin and pepper.
Bring to a boil, then reduce the heat.
Cover and simmer about 45 minutes or until the liquid is absorbed.