Excellent and easy
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 96 | ||
Calories from Fat: 21 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 504.9mg | 17 % | |
Potassium 304.2mg | 8 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 12.1g | ||
Protein 4.5g | 6 % | |
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: 96
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