Heat oil in saute pan on medium-high. Add uncooked rice and stir to coat rice with oil. When rice is brown, add chopped onions and stir. When onions start to brown, add in salsa tomatoes, stirring to coat rice. Add in water and chicken-tomato seasoning and bring to a boil. Allow water to boil for 5 minutes, then lower heat to medium-low and cover. Simmer for 10-15 minutes, stirring every few minutes. When water is completely evaporated and rice is tender, remove from heat and serve hot. * NOTE: Embasa Salsa comes canned and can be found in the ethnic section of your grocery store. This is an authentic recipe from a Hispanic friend of mine. Contributor: Frances Say Posted to MM-Recipes Digest by email@example.com on Apr 23, 1998
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 4|
|Calories from Fat: 45 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 135.5mg||5 %|
|Potassium 149.5mg||4 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 46.1g|
|Protein 4.5g||6 %|
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Calories per serving: 256
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