Try this My Mexican Rice recipe, or contribute your own.
Suggest a better descriptionFor rice, place rice and 3c water in saucepan. Bring to a boil; reduce heat, cover and simmer 45 mins. Use a toothpick in the top if you have trouble with it boiling over. After 45 mins, remove from heat, and let rest 15 mins (perfect rice every time!). Rice can be made anytime in advance. To rice, add taco seasoning mix, tomato sauce, and rotel tomatoes with green chilies. Stir and heat thru. Serve with refried pinto beans, refried black beans, tomatoes, lettuce, and tortillas. Recipe by Lisa Greenwood Posted to MM-Recipes Digest V3 #237 Date: Sat, 31 Aug 1996 09:11:14 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 8 | ||
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Calories: 156 | ||
Calories from Fat: 10 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 314.1mg | 11 % | |
Potassium 310mg | 8 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 30.9g | ||
Protein 3.7g | 5 % | |
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: 156
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