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Rating: 5.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Chilean
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 201
% Daily Value**
Total Fat 6g
9%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 371mg
15%
Total Carbohydrate 34g
11%
Dietary Fiber 2g
7%
Sugars 3g
Protein 4g
Vitamin A  36%Vitamin C  38%
Calcium  2%Iron  12%
Potassium  5%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tex-Mex Rice

Date Added: December 06, 2009

Ingredients:

2 1/2 Cups Vegetable Broth
2 Tablespoons Olive Oil Canola Oil and Good Bourbon
1 Red Bell Pepper sliced
1/4 Teaspoon Pepper to taste
2 Cloves Of Garlic minced
3/4 Cup Onion chopped (optional)
1 1/2 Teaspoons Ground Cumin Seeds
1 Cup Rice raw
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Directions:

1. Mince garlic.

2. Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.

3. Add chicken broth and bring to a boil. Stir in cumin and black pepper.

4. Cover tightly and simmer 20 minutes. Remove from heat.

5. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.

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Dietary Notes:
This recipe is low-saturated fat with 0.83g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 38% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Rice, Garlic, Onion, Olive Oil allergies.
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