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Tex-Mex Rice

Submitted by box

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

¾

CUP ONIONS
chopped

2

TABLESPOONS OLIVE OIL

1

CUP RICE
raw

¼

TEASPOON BLACK PEPPER

2

EACH GARLIC CLOVES

2 ½

CUPS VEGETABLE STOCK

1 ½

TEASPOONS CUMIN
ground

1

EACH SWEET RED BELL PEPPERS

Directions

Mince garlic.

Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.

Add chicken broth and bring to a boil. Stir in cumin and black pepper.

Cover tightly and simmer 20 minutes. Remove from heat.

Stir in bell pepper.

Let stand covered until all liquid is absorbed, about 5 minutes.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 177g (6.2 oz)

Amount per Serving

Calories 170 25% of calories from fat

% Daily Value *

Total Fat 5g 7%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 7mg 0%

Total Carbohydrate 10g 10%

Dietary Fiber 1g 5%

Sugars g

Protein 6g

Vitamin A 13% • Vitamin C 46%

Calcium 3% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

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