Mexican red rice.
Rinse rice until water is runs clear. Mash garlic with salt to make a past. Heat oil in a large pot or Dutch oven. Add rice. Cook and stir over medium, heat until lightly browned. Add onion and garlic past. Cook and stir until onion is tender. Stir in tomato sauce and chicken broth. Cover an simmer until most of the liquid is absorbed. Reduce heat to very low and cook 30-45 minutes until rice is tender.
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 942 | ||
Calories from Fat: 617 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.6g | 91 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 306.7mg | 94 % | |
Sodium 286.4mg | 10 % | |
Potassium 776.2mg | 20 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 76.1g | 109 % | |
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: 942
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