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Mexican Rice

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Mexican Rice

Prep Time: Cook Time:

Ingredients

  • Palm kernel oil | 1.00 tablespoon
  • Onions raw | 1.00 cup, chopped
  • White rice, short grain, raw | 1.00 cup
  • Tomatoes, red, raw | 0.75 cup, chopped or sliced
  • Spices, chili powder | 0.50 tsp
  • Salt | 0.25 tsp
  • Succotash, corn and limas, frozen, boiled, drained, without salt | 1.00 cup
  • Carrots, raw | 1.00 cup grated
  • Canned chicken meat with broth | 1.00 can 5 oz
Nutrition Facts (Per Serving)

Calories per serving: 298.83 mg

Fat per serving: 5.77 g

Saturated fat per serving: 3.02 g

Protein per serving: 12.79 g

Sodium per serving: 320.46 mg

Cholesterol per serving: 17.61 g

Instructions

  1. Heat vegetable oil in a medium saucepan over medium heat. Add onion and saute until soft, about 5 minutes.
  2. Stir in chicken with broth, 1 cup rice, ½ cup tomatoes, chili powder, and salt. Bring to a boil; reduce heat and simmer, covered, for 25 minutes.
  3. Stir in vegetables and let stand for 5 minutes.
  4. Spoon remaining tomatoes over the top and serve.

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