|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mexican rice (or Spanish rice) is a staple in Mexican restaurants and one of our favorites. We don't care for refried beans but rice with some enchilada sauce and an enchilada or two on the side makes a wonderful addition.
- 1/2 cup long grain rice
- 2 tbsp vegetable oil (separated)
- 1/4 chopped onion
- 1/4 cup chopped green pepper
- 1 tbsp chile powder
- 1 clove garlic (finely chopped)
- 1/4 cup diced tomatoes
- 1 cup chicken stock
- 1/2 tsp salt
Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) for 5 minutes.
Add onion, green pepper, and chile powder and continue cooking for 5 minutes, stirring often.
Stir in garlic and cook 1 minute longer.
Add tomatoes, chicken stock, and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.
Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.
Note: Add some cubed leftover chicken, pork, or beef to the rice while it cooks and you have a delicious and inexpensive meal.