In a skillet over medium heat saute rice in olive oil until lightly browned. Add onion, garlic and cumin. Cook 1 minute. Add tomatoes and cook until liquid is absorbed. Put rice mixture into rice cooker. Add water and chicken bouillon and turn unit on. Cook until unit turns off or rice is done. Recipe by: Adapted from Garry Howards "Garrys Mexican Rice" recipe Posted to recipelu-digest by James and Susan Kirkland
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 4|
|Calories from Fat: 17 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.3mg||0 %|
|Sodium 254.7mg||9 %|
|Potassium 268.4mg||7 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 60.5g|
|Protein 6.8g||10 %|
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: 304
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