Mexican Rice
by Wadamelon
Cliff's Mexican rice recipe
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INGREDIENTS
- 2 medium Tomatoes
- 1 brown onion ; quartered
- 1/2 cup Vegetable oil
- 2 cups Long grain rice
- 4 cloves Garlic ; minced
- 3 Jalapenos ; minced
- 1 cups Chicken broth
- 1 tablespoon Tomato paste
- salt/pepper
- 1/2 cup Cilantro ; minced
INSTRUCTIONS
- Preheat oven to 350 degrees with rack in lower middle
- Process tomatoes and onion until smooth (about 2-3 minutes)
- Heat oil in a large dutch oven on medium high heat and saute the rice until it is golden
- Stir in garlic and 2/3 of the jalapenos, let it bloom
- Stir in the tomato mix , broth, tomato paste, 1.5 teaspoon salt
- Bring to a boil
- Cover pot, put in preheated oven for 30-35 minutes
- Stir rice in after 15 minutes
- Fluff the rice and fold in the cilantro and pepper
- Test for salt and pepper as needed
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (497g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1104 | ||
| Calories from Fat: 618 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 68.7g | 92 % | |
| Saturated Fat 15.1g | 76 % | |
| Monounsaturated Fat 32.7g | ||
| Polyunsanturated Fat 16.4g | ||
| Cholesterol 230mg | 71 % | |
| Sodium 266.9mg | 9 % | |
| Potassium 987.3mg | 26 % | |
| Total Carbohydrate 55.7g | 16 % | |
| Dietary Fiber 3.9g | 16 % | |
| Sugars, other 51.7g | ||
| Protein 63.4g | 91 % | |
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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: 1104
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