Mexican Rice

47 Ratings

Makes: 8 servings

Total Cost: $$$$

Rice, vegetables, and seasoning are a winning flavor combination in this tasty side dish.

Ingredients

2 tablespoons vegetable oil
2 cups rice, long-grain white, uncooked
3 cups chicken broth, low-sodium
1 1/2 cups onion (white, finely chopped)
2 teaspoons garlic (minced)
1 can Mexican or Italian style tomatoes (14 1/2 ounce)
1/2 teaspoon salt
1 green bell pepper (seeded and chopped)

Directions

1. Heat oil in medium-size saucepan over medium heat. Saute the rice until just golden, about 5 minutes. Add 1/2 cup of chicken broth if moisture is needed.

2. Add onions and garlic and saute for a minute or two.

3. Stir in the tomatoes and their juice, the rest of the chicken broth, salt and bell pepper. Bring to a boil.

4. Reduce heat to low. Cover and simmer for about 20-25 minutes, or until the broth is absorbed.

Source: California Department of Health Services, Celebrate Health with a Lowfat Fiesta
California Project LEAN

Nutrition Information

Serving Size: 1/8 of recipe (237g)

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Nutrients	Amount
Total Calories	243
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	235 mg
Carbohydrates	44 g
Dietary Fiber	2 g
Total Sugars	3 g
Added Sugars included	0 g
Protein	6 g
Vitamin D	0 mcg
Calcium	44 mg
Iron	2 mg
Potassium	295 mg

N/A - data is not available

Nutrients	Amount
Total Calories	243
Total Fat	5 g
Saturated Fat	1 g
Monounsaturated Fat	2 g
Polyunsaturated Fat	2 g
Linoleic Acid	1 g
α-Linolenic Acid	0.2 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	0 mg
Carbohydrates	44 g
Dietary Fiber	2 g
Total Sugars	3 g
Added Sugars included	0 g
Protein	6 g
Minerals
Calcium	44 mg
Potassium	295 mg
Sodium	235 mg
Copper	189 mcg
Iron	2 mg
Magnesium	27 mg
Phosphorus	106 mg
Selenium	11 mcg
Zinc	1 mg
Vitamins
Vitamin A	13 mcg RAE
Vitamin B6	0.3 mg
Vitamin B12	0.1 mcg
Vitamin C	21 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	6 mcg
Folate	141 mcg DFE
Thiamin	0.5 mg
Riboflavin	0.1 mg
Niacin	4 mg
Choline	12 mg