|Onion||1 Small, finely chopped|
|Long grain white rice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Regular Strength)|
|Canned green chilies||2 , chopped|
|Chopped fresh coriander||2 Tablespoon (Cilantro)|
|Pimento stuffed green olives||1⁄2 Cup (8 tbs), sliced|
In a 2-quart pan over medium heat, cook onion in butter until soft.
Add rice and garlic; cook, stirring occasionally, until rice is golden (about 5 minutes).
Add tomatoes, broth, chiles, and salt and pepper to taste.
Cover and bring to a boil; reduce heat and simmer until rice is al dente and all liquid is absorbed (about 20 minutes).
Turn off heat and stir in coriander (if used) and olives.
Let stand, covered, for 10 minutes.
Serving size: Complete recipe
Calories 1245 Calories from Fat 428
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 25 g125.1%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 1936.6 mg80.7%
Total Carbohydrates 180 g60.1%
Dietary Fiber 10.9 g43.6%
Sugars 14.1 g
Protein 21 g42.6%
Vitamin A 107.7% Vitamin C 166.6%
Calcium 19.7% Iron 27.6%
*Based on a 2000 Calorie diet