Melt margarine or butter in a large skillet over medium heat. Add onion, garlic, and rice; cook 3-5 minutes or until vegetables are tender, stirring frequently.
Stir in salt, chili powder, chicken broth, and green chilies. Bring to a boil. Reduce heat, cover and simmer 20 minutes.
Remove from heat. Stir in cheese and tomato. Garnish with optional cilantro.
Makes 8 half-cup servings
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 8|
|Calories from Fat: 93 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 22.2mg||7 %|
|Sodium 330.9mg||11 %|
|Potassium 260.4mg||7 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 30.2g|
|Protein 9.4g||13 %|
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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: 259
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