Mexican Rice
En Español
Serving Size: 1/8 of recipe
Yield: 8 servings
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Ingredients:
2 Tablespoons vegetable oil
2 cups rice, long-grain white, uncooked
3 cups chicken broth, low sodium
1 1/2 cups finely chopped white onion
1 to 2 teaspoons minced garlic
1 can (14 1/2 ounce) Mexican or Italian style tomatoes
1/2 teaspoon salt
1 seeded and chopped green bell pepper |
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Instructions:
1. Heat oil in medium-size saucepan over medium heat. Saute the rice until just golden, about 5 minutes. Add 1/2 cup of chicken broth if moisture is needed.
2. Add onions and garlic and saute for a minute or two.
3. Stir in the tomatoes and their juice, the rest of the chicken broth, salt and bell pepper. Bring to a boil.
4. Reduce heat to low. Cover and simmer for about 20-25 minutes, or until the broth is absorbed. |
Cost:
Per Recipe: $ 3.74
Per Serving: $ 0.47 |
Source:
Adapted from:
Celebrate Health with a Lowfat Fiesta
California Project LEAN
California Department of Health Services
Author:
California Department of Health Services http://www.californiaprojectlean.org |
Categories:
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat More Fruits and Vegetables
Hispanic
Stovetop/Hot Plate
Side Dishes
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