Mexican Rice
by lkiere
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INGREDIENTS
- 3 tbsp Vegetable oil
- 1 cup long-grain rice uncooked
- 1 tsp garlic salt
- 1/2 tsp ground cumin
- 1/4 cup chopped onion
- 1/2 cup tomato sauce
- 2 cups Chicken broth
INSTRUCTIONS
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
NOTES
lkiere
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (846g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1443 | ||
| Calories from Fat: 904 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 100.5g | 134 % | |
| Saturated Fat 27.1g | 135 % | |
| Monounsaturated Fat 43.2g | ||
| Polyunsanturated Fat 22.1g | ||
| Cholesterol 460mg | 142 % | |
| Sodium 1698.8mg | 59 % | |
| Potassium 1888.1mg | 50 % | |
| Total Carbohydrate 12.6g | 4 % | |
| Dietary Fiber 3.4g | 14 % | |
| Sugars, other 9.2g | ||
| Protein 117.1g | 167 % | |
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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. |
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Calories per serving: 1443
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