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I found this on a different recipe site and tweaked it a little to suit our tastes. It’s our favorite Mexican rice that we’ve tried.
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long grain white rice
- 2 ½ cups chicken broth
- 1 (4 ounce) can tomato sauce
- 1 (4 ounce) can canned chopped green chiles, drained
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 ½ cups shredded Monterey Jack cheese
Directions
Step 1
Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 294 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat7g | 33% |
| Cholesterol25mg | 8% |
| Sodium1053mg | 46% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C15mg | 77% |
| Calcium230mg | 18% |
| Iron2mg | 11% |
| Potassium181mg | 4% |
*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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