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Mexican Rice (Mcdougall)

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Submitted by cmath

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
chopped *
½ 226.8
POUND G MUSHROOMS
sliced
2 2
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML WATER
16 462.4
OUNCES ML/G TOMATOES
chopped
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
chopped
2 1E+1
TEASPOONS ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
1 1
DASH DASH RED HOT PEPPER SAUCE
or two *
5 1.2
CUPS L BROWN RICE
cooked

Directions

Sauté the onion, green pepper, scallion, mushrooms, and garlic in the ½ cup of water for 10 minutes.

Add the remaining ingredients and mix well.

Cook over low heat for about 10 minutes, or until heated through, stirring frequently.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 457 7% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 32g 32%
Dietary Fiber 6g 23%
Sugars g
Protein 22g
Vitamin A 12% Vitamin C 39%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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