In a 3 quart saucepan, heat up the oil on medium heat. Once hot, add the onions and cumin and stir until onions have softened. Add the tomatoes and chiles, continuously stirring until the liquid begins to evaporate. Stir in the rice and mix well so that all rice is covered with the tomato, pepper & onions mixture. Continue stirring for about 2 minutes.
Add chicken broth and turn heat to high. Once it comes to a boil, cover pan and bring down heat to a low simmer. Cook on low for 17-20 minutes or until fluffy.
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 6|
|Calories from Fat: 47 (4%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 727.6mg||25 %|
|Potassium 383.4mg||10 %|
|Total Carbohydrate 268.9g||79 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 259.3g|
|Protein 23.5g||34 %|
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Calories per serving: 1249
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