Mexican Rice II
Ingredients:
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/4 cup chopped onion
- 1/2 cup tomato sauce
- 2 cups chicken broth
Directions:
- 1 Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- 2 Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Nutrion facts:
| Total Fat | 11g | 17% |
| Saturated Fat | 2.0g | |
| Cholesterol | 2mg | |
| Sodium | 1096mg | 44% |
| Potassium | 173mg | 5% |
| Total Carbohydrates | 42.4g | 14% |
| Dietary Fiber | 1.2g | 5% |
| Protein | 4.8g | 10% |
| Sugars | 2g | |
| Vitamin A | 110IU | |
| Vitamin C | 3mg | |
| Calcium | 23mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 24mg | |
| Folate | 86mcg |
