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Suggest a better description1. Melt the lard in a 2-quart saucepan over medium heat. Add the rice and brown lightly, stirring constantly. 2. Add the tomato, onion, and bell pepper and fry until tender, stirring often. 3. Add the salt, pepper, garlic powder, tomato puree, and chicken stock. Bring to a rolling boil. Cover, reduce heat, and simmer 20 minutes or until all the liquid is absorbed. LOS OLIVOS PHOENIX, TEMPE From the
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 32 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 3mg | 1 % | |
Sodium 6.1mg | 0 % | |
Potassium 92.1mg | 2 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 38g | ||
Protein 3.5g | 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: 208
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