Try this Sonoran Rice recipe, or contribute your own.
Suggest a better descriptionContributed to the echo by: Keith Ker Preheat oven to 375 degrees. Drain and chop the whole, peeled tomatos. Remove the seeds from the jalapeno chili and chop fine. Cover the bottom of casserole with oil. Combine all ingredients but rice in casserole. Stir over high heat 1 minute, reduce heat to medium. Add rice, cover, and transfer to oven. Bake until liquid is absorbed, about 35 minutes. Servings: 4
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 360 | ||
Calories from Fat: 69 (19%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.7g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.9mg | 1 % | |
Potassium 193.7mg | 5 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 62.5g | ||
Protein 6g | 9 % | |
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: 360
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.