In a stock pot warm oil over medium heat. Add rice and onion and cook until starting to brown about 5 min. Add cumin, chili powder, garlic powder, oregano, and paprika cook for 1minute. Add water, bouillon, and green chilies and bring to a boil.
Cover with lid and reduce heat to medium low. Cook for 12 minutes or until water is absorbed and rice is tender.
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|Serving Size: 1 Serving (560g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 368 (85%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 0.3mg||0 %|
|Sodium 622.3mg||21 %|
|Potassium 83mg||2 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14.6g|
|Protein 2.1g||3 %|
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Calories per serving: 433
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