Try this Southwestern Rice recipe, or contribute your own.
Suggest a better descriptionRecipe contributed by Rachel Rudel, RD, from her acclaimed cookbook "Cooking Healthy & Fast." In medium saucepan, bring broth, cumin, chili powder and hot pepper sauce to a boil; stir in rice. Reduce heat; cover and simmer 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in corn with peppers, onions and cilantro; cook until thoroughly heated. NUTRITIONAL INFORMATION per 1/2 cup serving: 90 Calories; 1g Fat; 0mg Cholesterol; 180mg Sodium; Dietary Exchanges: 1 starch Posted to Recipe Page 27 October 96 Date: Sun, 27 Oct 1996 14:57:32 +0500 From: Gourmet Connection
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 140 | ||
Calories from Fat: 11 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 197.3mg | 7 % | |
Potassium 141.7mg | 4 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 27.4g | ||
Protein 3.2g | 5 % | |
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: 140
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