Mexican Rice
adjust oven rack to middle and heat to 350. Process tomatoes and onion in food processor until smooth and thoroughly pureed. Transfer to measuring cup. you should have two cups. if necessary, spoon off excess.
remove ribs and seeds from two of the jalapenos. mince pepper and set aside. mince remaining pepper including ribs and seeds and set aside.
rinse rice until water runs clear and drain well
heat oil in heavy bottomed oven safe twelve inch skillet with tight fitting lid. drop three or four grains of rice in oil. if it sizzles, oil is ready. add rice and fry, stirring frequently, until rice is light golden and translucent, six to eight minutes.
reduce heat to med , add garlic and seeded minced jalapeno. cook stirring constantly, until fragrant, about one and a half minutes.
stir in pureed tomatoes and onion, chicken broth, tomato paste, and salt. increase heat to med high and bring to a boil.
cover and transfer to oven. bake until liquid is aborbed and rice is tender, thirty to thirty five minutes, stirring after fifteen minutes.
remove from oven, stir in cilantro and minced jalapeno with seeds to taste.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 213 | ||
Calories from Fat: 93 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.8mg | 0 % | |
Potassium 193.5mg | 5 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 25.7g | ||
Protein 3.1g | 4 % | |
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: 213
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