Saute bell pepper, onion, jalapeno, garlic and cilantro in oil until the vegetables begin to soften. Add salt, pepper, chili powder and cumin and stir well. Add rice and stir again to coat the rice with the seasonings and vegetables. Stir in the Rotel tomatoes and the chicken broth and bring the mixture to a boil. Reduce heat, cover and simmer for at least 20 minutes or until rice is tender and most of the liquid has been absorbed. Remove from heat and let stand for five minutes before serving.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 172.1mg||6 %|
|Potassium 266.1mg||7 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 29.2g|
|Protein 4.2g||6 %|
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Calories per serving: 167
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