Easy to make.
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 8 | ||
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Calories: 259 | ||
Calories from Fat: 93 (36%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 259
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