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9Ingredients
70Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14.5 oz. diced tomatoes
- 1 onion (small, chopped)
- 1 jalapeno pepper (optional)
- 2 cups long-grain white rice
- 1/3 cup canola oil
- 4 garlic cloves (minced)
- 2 cups chicken broth
- 1 1/2 tsp. salt
- cilantro (optional)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium940mg39% |
Potassium550mg16% |
Protein11g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate83g28% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A30% |
Vitamin C35% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Donna Hoover 5 years ago
Very tasty! This recipe reminds me of the Mexican rice you get at an authentic Mexican restaurant. Very easy to prepare. Because I was short on time, I substituted 2 cups of salsa for the tomatoes and left out the jalapeño sautéed the onion with the rice. Turned out perfect; will make again!
Kylee Jo 6 years ago
I live in Texas and always wanted to make Mexican rice at home. While this isn't an exact match to the Tex-Mex I'm accustomed to, it is still very flavorful and it turned out great. I dont own a Dutch oven, so I transferred it from a stovetop pot to an oven-safe, covered Pyrex dish. I did find that I needed to add some extra chicken broth before putting it into the oven and again when I took it out to stir it part way through. I didn't measure what I added, but it wasn't much - ¼ C each time at most.
Daisy B 6 years ago
as a mexican I can say that this is as traditional as it can get when making Authentic Mexican Rice.