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Thread: Mexican rice

  1. #1
    tigress's Avatar
    tigress is offline Retired Female Moderator
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    Mexican rice

    Ingredients
    3 tablespoons vegetable oil
    2/3 cup diced onion
    1 1/2 cups uncooked white rice
    1 cup chopped green bell pepper
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 1/2 (8 ounce) cans tomato sauce
    2 teaspoons salt
    1 clove garlic, minced
    1/8 teaspoon powdered saffron
    3 cups water


    Directions
    1 In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
    2 Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.





    Serving Size 1/8 of a recipe
    Servings Per Recipe 8

    --------------------------------------------------------------------------------

    Amount Per Serving
    Calories 202
    Calories from Fat 50

    --------------------------------------------------------------------------------

    % Daily Value *
    Total Fat 5.6g 9 %
    Saturated Fat 0.7g 4 %
    Cholesterol 0mg 0 %
    Sodium 843mg 34 %
    Potassium 254mg 7 %
    Total Carbohydrates 34.8g 11 %
    Dietary Fiber 1.8g 7 %
    Protein 3.4g 7 %
    Sugars -
    Vitamin A 13 %
    Vitamin C 39 %
    Calcium 2 %
    Iron 23 %
    Thiamin 26 %
    Niacin 19 %
    Vitamin B6 12 %
    Magnesium 9 %
    Folate 53 %

  2. #2
    Tobey is offline Retired IRON CHEF Mod
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    Another one to keep the boredom of dieting at bay. Good job.
    I particularlly like the tomatoe sauce additional however have you had any problems with the dish turning out TO spicy with a whole clove af garlic?
    Tobey
    Last edited by Tobey; 10-23-2002 at 12:24 PM.

  3. #3
    tigress's Avatar
    tigress is offline Retired Female Moderator
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    There is no such thing as too spicy!

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