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Suggest a better descriptionINSTRUCTIONS
In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is
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Serving Size: 1 (256g) | ||
Recipe Makes: 1 | ||
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Calories: 1035 | ||
Calories from Fat: 241 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 396.4mg | 14 % | |
Potassium 238.3mg | 6 % | |
Total Carbohydrate 179.2g | 53 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 171.9g | ||
Protein 15.2g | 22 % | |
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: 1035
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