Add oil to cooker, Cover and turn on. Let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to cooker. Stir with wooden spoon to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for an additional 2 minutes. Add water and stir. Add drained diced tomatoes on top of rice but do not stir. Cover and turn on.
When cooking process is finished, fluff with rice paddle and stir in vegetables.
Alternately 1/2 tablespoon of Mexican Seasoning may be substituted for all of the spices if you do not have them on hand.
Serve with Enchiladas con Pollo - right oput of the can, Big Oven 161242
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 9 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 102.7mg||4 %|
|Potassium 396.8mg||10 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 45.1g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 227
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