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This is a great, easy way to make a delicious side dish when cooking Mexican for dinner. My kids really love it, too. Substitutions for spices and vegetables are fine — add the tastes that your family likes most. You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main dish. Try adding chopped green chile peppers. Tastes great with the Enchilada II recipe.
Ingredients
- 1 (14.5 ounce) can diced tomatoes
- 2 cups uncooked white rice
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup canned corn, drained (Optional)
- ½ cup crumbled cooked bacon (Optional)
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- ½ cup chopped black olives (Optional)
- 1/3 cup salsa
- 2 teaspoons chili powder
- 1 teaspoon cumin
Directions
Step 1
Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 280 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat2g | 10% |
| Cholesterol8mg | 3% |
| Sodium693mg | 30% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber3g | 10% |
| Total Sugars5g | |
| Protein7g | |
| Vitamin C19mg | 97% |
| Calcium53mg | 4% |
| Iron4mg | 24% |
| Potassium353mg | 8% |
*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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