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Mexican Rice with Roasted Veggies
FEASTING AT HOME20Ingredients
80Minutes
600Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil
- 1 small onion (diced)
- 1 clove garlic (diced)
- 1 cup brown rice (short grain)
- 1/2 tsp. cumin
- 1 Tbsp. tomato paste
- 1 tsp. dried oregano
- 3/4 tsp. sea salt (adjust to taste)
- 2 1/2 cups chicken stock (or veggie stock)
- 1 lb. yams (sliced about 1/4 inch thick)
- 8 shishito peppers (or padrones, sub poblanos or bell peppers)
- 1 red onion (sliced into 1/2 inch rings)
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ancho chili powder (optional)
- 1 Tbsp. maple syrup
- 2 tsp. avocado oil (or olive oil)
- toasted pumpkin seeds (optional)
- Sour Cream (optional)
- pickled jalapeños (optional)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium810mg34% |
| Potassium1590mg45% |
| Protein15g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate94g31% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A8% |
| Vitamin C45% |
| Calcium8% |
| 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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