Try this Basic Mexican Rice recipe, or contribute your own.
Suggest a better description1. In a large skillet, heat the oil and saute the rice over medium high heat until golden brown. 2. Stir in the garlic and the onions and saute unitl onion is golden yellow. 3. Stir in the tomatoes, broth and season with salt. 4. Bring to a boil uncovered, reduce heat to low, cover ans simmer for 15-20 minutes (Dont peek!) 5. Remove lid, toss with a fork to fluff and allow to sit for 5 minutes uncovered before serving. Recipe by: RecipeLu Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 70 | ||
Calories from Fat: 65 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 464.9mg | 16 % | |
Potassium 52.9mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.8g | 1 % | |
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: 70
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