Heat oil in large frying pan over medium heat. Add onions and cook until tender, about 5-7 minutes. Add rice to skillet, stirring often, until rice begins to brown. Add green pepper and diced chilies. Then add water (or broth) and chunky salsa to rice; cover and cook until all liquid has been absorbed (at least an hour). Stir regularly during this cooking process to be sure it doesn't stick.
We used an 8-quart pot to cook this rice. It nearly filled the pot, but did not run over. A larger pot would probably be better and cause the rice to be a little less sticky. Since our crowd had so many children, we made this very mild. Adding hot peppers, medium or hot salsa, and either chicken broth or vegetable broth would add flavor and a little zip to this dish.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 90 Servings|
|Calories from Fat: 14 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 151.2mg||5 %|
|Potassium 199.4mg||5 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 23.1g|
|Protein 2.6g||4 %|
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Calories per serving: 125
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