Mexican Rice
This recipe is the perfect addition to any of your favorite Mexican cuisine!
Ingredients
- Nonstick cooking spray
- 1 cup parboiled brown rice (cooks in 25 minutes)
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 2 cups fat-free, low sodium chicken broth, heated
- 1 cup (8 ounces) no salt added tomato sauce
- 3 1/2 cups frozen mixed vegetables, partially thawed
- 2 tablespoons chopped fresh cilantro
Directions
-
Lightly spray a large saucepan with nonstick cooking spray. Add rice to pan and cook over medium heat until rice is lightly browned, stirring occasionally.
-
Stir in onion and garlic and cook 2 minutes.
-
Add hot broth and tomato sauce. Bring to a boil, reduce heat, cover and
simmer 20 minutes.
-
Add frozen vegetables, cover, simmer another 10 minutes or until all moisture
is absorbed and vegetables are heated through.
-
Sprinkle with cilantro and serve.
Serves 6.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 6 | |
| Amounts Per Serving | |
| Calories: 221 | |
| % Daily Value | |
| Total Fat: 1 g | 2% |
| Saturated Fat: Trace Amounts | 1% |
| Cholesterol: 0 mg | 0% |
| Sodium: 237 mg | 10% |
| Carbohydrate: 45 g | 15% |
| Dietary Fiber: 5 g | 21% |
| Protein: 11 g | 22% |
| Vitamin A | 116% |
| Vitamin C | 16% |
| Folacin | 10% |
| Calcium | 4% |
| Iron | 9% |
| Potassium | 13% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.