Mexican rice

[tigress]

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

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Amount Per Serving
Calories 202
Calories from Fat 50

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% 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 %

[Tobey]

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

[tigress]

There is no such thing as too spicy!