Try this Sopa Seca (Mexican Rice) recipe, or contribute your own.
Suggest a better descriptionHeat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 m inutes, stirring until rice is shiny and hot.Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. Cover and bake for 20 minutes at 400 degrees. 4 servings. Posted to RecipeLu by Aquasea221@aol.com on Oct 17, 1997. Posted to recipelu-digest by P&S Gruenwald
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 62 | ||
Calories from Fat: 22 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.8mg | 0 % | |
Potassium 165.2mg | 4 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 7.7g | ||
Protein 1.3g | 2 % | |
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: 62
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