Alisas Mexican Rice
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INGREDIENTS
- 2 Jalepenos; minced (with or
- 1 cn Tomatoes
- 1 Clove garlic; mashed with a
- 1 -(up to)
- 1 cn (small) chiles
- Plenty of black pepper
- 1/2 lg Onion; chopped fine
- 1/2 Bell pepper; chopped
- olive oil
- 1 c Rice
INSTRUCTIONS
Saute the rice, onion & garlic in a little oil until the onion is soft. Put the tomatoes in a big measuring cup and squish them into pieces. You need about 3-1/2 cups of liquid, so add water to the tomatoes til you get this amount. Bring to a boil, add the bell pepper, hot pepper & chiles. Cover & cook 15-20 minutes. Taste for black pepper. NORVELLE@UGA.CC.UGA.EDU (ALISA NORVELLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (176g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 275 | ||
| Calories from Fat: 67 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.5g | 10 % | |
| Saturated Fat 1.1g | 5 % | |
| Monounsaturated Fat 5.1g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 15.7mg | 1 % | |
| Potassium 618.7mg | 16 % | |
| Total Carbohydrate 47.4g | 14 % | |
| Dietary Fiber 4.2g | 17 % | |
| Sugars, other 43.2g | ||
| Protein 5.3g | 8 % | |
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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. |
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Calories per serving: 275
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