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Roxanna Seda: "Decided to try this for Cinco de Mayo this year…" Read More
11Ingredients
55Minutes
350Calories
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Ingredients
US|METRIC
7 SERVINGS
- 28 oz. whole peeled tomatoes
- 1 onion (medium, peeled and roughly chopped)
- 2 cups chicken stock
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/3 cup neutral cooking oil (such as canola or safflower, or rendered lard)
- 2 cups long-grain white rice
- 2 chile peppers (such as jalapeño or serrano, seeded and minced)
- 5 garlic cloves (pressed)
- 1/4 cup chopped cilantro (finely)
- 2 limes (plus additional wedges for serving)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg2% |
Sodium670mg28% |
Potassium230mg7% |
Protein7g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A2% |
Vitamin C20% |
Calcium4% |
Iron15% |
* 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(1)
Roxanna Seda 7 years ago
Decided to try this for Cinco de Mayo this year. I used Jasmine rice and wasn't able to find chiles at any of the 4 stores I visited (can you believe it?) so had to make it without it. Still tasted great. My only complaint is that with this recipe you end up with a bunch of leftover tomato/onion puree (about almost 2 cups). I guess if you use tomato sauce often you could go ahead and use it, otherwise I would make about half of the sauce for the rice.