LowProRecipes.com

Mexican rice

Yield

Number of servings: 2
Serving size: 1 cup (250 ml)

Ingredients

  • 2/3 cup (160 ml) short grain rice from Cambrooke foods (2407)
  • 1 tsp (5 ml) olive oil
  • ½ cup (125 ml) finely chopped onion
  • ½ cup (125ml) green bell pepper finely
  • 2 cloves of garlic, chopped
  • 2 tsp (10 ml) chili powder
  • 1 tsp (5 ml) ground coriander
  • ½ tsp (2.5 ml) ground cumin
  • Salt and pepper
  • ½ tomato, finely chopped
  • ¼ cup (60 ml) water
     

Preparation

  • In a sauce pan, bring 2 liters of water to a boil. Add the rice and cook over medium heat for 10 minutes. Drain and rinse well with hot water for 1 minute.
  • In a skillet, heat oil. Cook onions, peppers and garlic for about 3 minutes. Add spices, salt and pepper. Cook for 30 seconds. Add tomatoes and cook for 2 minutes. Add rice and water. Cook until the water is almost all evaporated.

Nutritional facts

  • Energy
    241 kcal
  • Protein
    1.8 g
  • PHE
    78 mg
  • TYR
    28 mg
  • LEU
    77 mg
  • VAL
    62 mg
  • ILE
    45 mg
  • MET
    16 mg
  • LYS
    64 mg
  • Energy
    482 kcal
  • Protein
    3.7 g
  • PHE
    157 mg
  • TYR
    55 mg
  • LEU
    154 mg
  • VAL
    124 mg
  • ILE
    90 mg
  • MET
    33 mg
  • LYS
    129 mg
© Genevieve Lafrance 2022