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Mexican Rice In Salsa

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Ingredients
  Butter/Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Thick chunky salsa 16 Ounce (1 1/2 Cups / 1 Jar, Medium / Mild)
  Water 1 1⁄4 Cup (20 tbs)
  Shredded carrot 3⁄4 Cup (12 tbs) (1 Large Size)
  Frozen peas 1⁄2 Cup (8 tbs), thawed
  Long grain white rice 1 Cup (16 tbs)
Directions

MELT butter in large saucepan over medium heat.
Add onion and garlic; cook for 2 to 3 minutes or until tender.
Stir in salsa, water, carrot and peas.
Bring to a boil; stir in rice.
Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Garnish with jalapeno slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Ingredient: 
Rice
Interest: 
Everyday

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1185 Calories from Fat 230

% Daily Value*

Total Fat 26 g40.3%

Saturated Fat 15.9 g79.4%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2413.1 mg100.5%

Total Carbohydrates 209 g69.5%

Dietary Fiber 22.1 g88.5%

Sugars 27.4 g

Protein 19 g39%

Vitamin A 481.1% Vitamin C 136%

Calcium 44.7% Iron 47.6%

*Based on a 2000 Calorie diet

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Mexican Rice In Salsa Recipe