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Mexican Rice Recipe
|Canned mushrooms||7 Ounce, drained (1 Can)|
|Onion||1 Medium, chopped|
|Green pepper||1 , chopped|
|Canned tomatoes||2 Cup (32 tbs), drained|
|Beef stock/Water||1⁄2 Cup (8 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Calories 258 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 1.4 g6.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 644.6 mg26.9%
Total Carbohydrates 37 g12.5%
Dietary Fiber 3.7 g14.6%
Sugars 2.2 g
Protein 5 g10.7%
Vitamin A 22.7% Vitamin C 62.1%
Calcium 6.8% Iron 13.9%
*Based on a 2000 Calorie diet
Add mushrooms, onion, and green pepper; cook until onions are lightly tanned.
Add tomatoes and water.
When mixture has come to a boil, but not boiled, add rice and seasonings.
Cover; simmer for 30 minutes, until rice is tender and most of the liquid has been absorbed.