Mexican Rice

Mexican Rice Enlarge Image
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1 users rated this recipe an average rating of 1.0
Makes:
8 servings
Prep:
10 mins
Cook:
15 mins
Stand:
5 mins
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Mexican Rice

Ingredients
1 1/2
cups uncooked long grain white rice
1
14 1/2 ounce can Mexican-style stewed tomatoes, undrained and cut up finely
1
14 ounce can chicken broth
1/2
cup water
1/2
cup chopped carrots (1 medium)
1/2
cup frozen peas or chopped zucchini
 
Lime wedges (optional)

Directions

  1. In a large saucepan, stir together rice, undrained tomatoes, broth, water, and carrots. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in peas. Let stand, covered, for 5 minutes. Fluff with a fork before serving. If desired, garnish with lime wedges.

Nutrition Facts

(Mexican Rice)
    Per serving:
  • 155 kcal cal.,
  • 1 mg chol.,
  • 391 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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