Mexican Rice
Source: "1,000 Mexican Recipes" by Marge Poore
in a 4-qt saucepan heat the oil over medium heat. Add rice and cook until golden brown, about 4 minutes. Add onion, garlic, cumin and salt. Cook, stirring until onion is softeneed, about 3 minutes. Add tomatoes and cook until until juices are evaporated and mixture is nearly dry. Add broth and stir until rice is settled.
Reduce heat , cover and let simmer until until rice is tender (About 18-20 minutes). Remove from heat and let stand 6-8 miutes. Fluff the rice and stir in cilantro.
Add black beans and/or corn to add color and nutrition, if desired.
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Serving Size: 1 Serving (680g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1483 | ||
Calories from Fat: 886 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.5g | 131 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 41.9g | ||
Polyunsanturated Fat 21.6g | ||
Cholesterol 460mg | 142 % | |
Sodium 432.4mg | 15 % | |
Potassium 1242.8mg | 33 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 23.6g | ||
Protein 116.7g | 167 % | |
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: 1483
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