Try this Red Mexican Rice (3 Points) recipe, or contribute your own.
Suggest a better descriptionCoarsely chop tomatoes, reserving all juice; set aside. In pot heat oil over medium-high heat. Add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water, peas, salt, oregano, pepper and reserved tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl. Garnish with oregano, if desired. Serves 6 WW Points per serving = 3 Per serving: Calories 154, Protein 4g, Fat 1g, Cholesterol 0 mg, Carbohydrates 32g, Sodium 388 mg, Fiber 2g. NOTES : Source: Womans World Magazine June 9, 1998 Posted to EAT-LF Digest by "Helen Deacey"
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 6 servings | ||
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Calories: 146 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.3mg | 0 % | |
Potassium 62.7mg | 2 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 31.1g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database 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: 146
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