In a large saucepan, heat the oil over medium-high heat. Add the onion and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add water the tomato sauces and stir. Add chili powder, Calde de Tomate, cumin, salt, stir add the bay leaf.
Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.
Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.
Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (573g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 43 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 222.5mg||8 %|
|Potassium 585.4mg||15 %|
|Total Carbohydrate 362.6g||107 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 355.8g|
|Protein 32.7g||47 %|
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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: 1670
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