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A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.
Ingredients
- 2 tablespoons lard or peanut oil
- 1 cup long grain white rice
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 roma (plum) tomatoes, seeded and chopped
- 1 (8 ounce) can tomato sauce
- 1 ¼ cups chicken broth
- 2 tablespoons chili powder
- ½ teaspoon salt
Directions
Step 1
Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat2g | 11% |
| Cholesterol5mg | 2% |
| Sodium504mg | 22% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber3g | 10% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C10mg | 52% |
| Calcium35mg | 3% |
| Iron3mg | 14% |
| Potassium348mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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