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Mexican Rice

Makes: 8 servings
Prep 10 mins Cook 15 mins Stand 5 mins
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 155,
  • chol. (mg) 1,
  • carb. (g) 33,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 1409,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • sodium (mg) 391,
  • Potassium (mg) 209,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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