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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (680g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 886 (60%)|
|Amt Per Serving||% DV|
|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 %|
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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: 1483
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