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Mexican Rice In Salsa Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Thick chunky salsa||16 Ounce (1 1/2 Cups / 1 Jar, Medium / Mild)|
|Water||1 1⁄4 Cup (20 tbs)|
|Shredded carrot||3⁄4 Cup (12 tbs) (1 Large Size)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Long grain white rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1185 Calories from Fat 230
% Daily Value*
Total Fat 26 g40.3%
Saturated Fat 15.9 g79.4%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 2413.1 mg100.5%
Total Carbohydrates 209 g69.5%
Dietary Fiber 22.1 g88.5%
Sugars 27.4 g
Protein 19 g39%
Vitamin A 481.1% Vitamin C 136%
Calcium 44.7% Iron 47.6%
*Based on a 2000 Calorie diet
Add onion and garlic; cook for 2 to 3 minutes or until tender.
Stir in salsa, water, carrot and peas.
Bring to a boil; stir in rice.
Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Garnish with jalapeno slices.