Mexican Rice III
This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
Servings per recipe: 6
Calories per serving: 158
Preparation time: 5m
Total cooking time: 30m
Ingredients:
- 1 cup long grain white rice
- 1 tablespoon vegetable oil
- 1 1/2 cups chicken broth
- 1/2 onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 fresh jalapeno pepper, chopped
- 1 tomato, seeded and chopped
- 1 cube chicken bouillon
- salt and pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- 1 clove garlic, halved
Directions:
- 1 In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Nutrion facts:
| Total Fat | 2.8g | 4% |
| Saturated Fat | 0.0g | |
| Cholesterol | 1mg | |
| Sodium | 631mg | 25% |
| Potassium | 145mg | 4% |
| Total Carbohydrates | 29.1g | 9% |
| Dietary Fiber | 1.1g | 5% |
| Protein | 3.4g | 7% |
| Sugars | 2g | |
| Vitamin A | 487IU | |
| Vitamin C | 14mg | |
| Calcium | 21mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 18mg | |
| Folate | 63mcg |
