Heat oil in dutch oven over med-high heat. Put onion and garlic in dutch oven and saute for 3 minutes. Add rice and cook for 2 minutes. Add remaining ingredients and bring to a boil, then turn it down to a simmer for 20 minutes. Let stand for 5 minutes. Fluff with fork and serve.
This dish goes great with any mexican meal. I usually double it because everyone wants seconds.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4|
|Calories from Fat: 11 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 655.3mg||23 %|
|Potassium 246.7mg||6 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 43.1g|
|Protein 4.8g||7 %|
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Calories per serving: 211
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