Spicy Mexican Rice
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INGREDIENTS
- Vegetable cooking spray
- 1 c tomato ; Chopped
- 1/4 ts Garlic powder
- 1/4 ts Ground red pepper
- 1/2 ts Chili powder
- 1/3 c Green Pepper ; Chopped
- 1 -(up to)
- 1 1/4 c Water
- 1 ts Vegetable oil
- 1 ts Beef-flavored bouillon
- 1/2 c long-grain rice ; Uncooked
- 1/2 c Onions ; chopped
INSTRUCTIONS
Coat a large skillet with cooking spray; add oil, and place over medium heat. Add rice and onion; saute about 3 minutes, stirring occasionally. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Yields 5 servings, 95 calories each. MAGAZINE ARTICLE SUSIE M. E. DENT SALTILLO, MS From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (111g) | ||
| Recipe Makes: 5 | ||
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| Calories: 107 | ||
| Calories from Fat: 10 (9%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0.1mg | 0 % | |
| Sodium 13.1mg | 0 % | |
| Potassium 161.9mg | 4 % | |
| Total Carbohydrate 21.9g | 6 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 20.6g | ||
| Protein 2.3g | 3 % | |
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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. |
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Calories per serving: 107
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