Mexican Rice Recipe

Summary

Cooking Time25 MinCuisine
CourseMethod
Main Ingredient

Ingredients

 Onion1 Medium, chopped
 Garlic1 Clove (5 gm), minced
 Vegetable oil2 Teaspoon
 Regular rice1 Cup (16 tbs)
 Tomatoes2 Medium, peeled and chopped
 Chili powder1 Teaspoon
 Salt1 Teaspoon
 Condensed beef bouillon1 Can (10 oz)
 Water1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 956 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4476.2 mg186.5%

Total Carbohydrates 184 g61.3%

Dietary Fiber 10.7 g42.7%

Sugars 18.7 g

Protein 27 g54.2%

Vitamin A 70.7% Vitamin C 85.4%

Calcium 14.8% Iron 18.8%

*Based on a 2000 Calorie diet

Directions

1. Saute onion and garlic in oil until soft in a large skillet, about 5 minutes; add rice and cook over high heat, stirring constantly, until the mixture turns golden-brown.
2. Add the tomatoes, chili powder, salt, bouillon and water. Bring to boiling; lower heat; simmer, covered, 20 minutes, or until all of the liquid has been absorbed.
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