** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add uncooked rice and stir to coat rice with oil.
3. When rice is brown, add chopped onions and stir.
4. When onions start to brown, add in salsa tomatoes, stirring to coat rice.
5. Add in water and chicken-tomato seasoning and bring to a boil.
6. Allow water to boil for 5 minutes, then lower heat to medium-low and cover.
7. Simmer for 10-15 minutes, stirring every few minutes.
8. When water is completely evaporated and rice is tender, remove from heat and serve hot.
9. * NOTE: Embasa Salsa comes canned and can be found in the ethnic section of your grocery store.
10. This is an authentic recipe from a Hispanic friend of mine.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Rice, Onion allergies.
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