Try this Mexican Rice #2 recipe, or contribute your own.
Suggest a better description1. In a heavy saucepan, heat the oil over brisk heat. Saute the green and red peppers, garlic, and onion stirring frequently. 2. After 2 to 3 minutes, when the vegetables have softened slightly, add the rice and saute for 2 minutes, continuing to stir frequently. Add the cumin, paprika, white pepper, chili powder, and cayenne. Saute 30 seconds, stirring constantly. 3. Add the chicken stock and salt. Bring to a boil, then simmer, covered for 15 minutes. Do not stir or remove the cover during this time. Tilt the pan, remove the cover, and check for liquid. If the rice is dry, turn off the heat, replace the cover and allow to sit in a warm place for 10 to 15 minutes. If liquid is visible, replace the cover and continue cooking until all liquid is absorbed. JALAPENOS SAN FRANCISCO From the
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1180 | ||
Calories from Fat: 291 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 103.6mg | 4 % | |
Potassium 943mg | 25 % | |
Total Carbohydrate 203.8g | 60 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 190.5g | ||
Protein 20.7g | 30 % | |
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: 1180
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