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Cold Mexican Rice

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Ingredients
  Cold cooked rice 2 Cup (32 tbs)
  Onion 1 Medium, chopped
  Jalapeno peppers 2 , chopped
  Whole coriander seeds 1 Teaspoon
  Salt To Taste
  Vinaigrette 1⁄4 Cup (4 tbs)
Directions

Combine ingredients and toss gently.
Chill thoroughly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Ingredient: 
Rice

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 635 Calories from Fat 80

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 800 mg33.3%

Total Carbohydrates 126 g42%

Dietary Fiber 7.4 g29.7%

Sugars 9.7 g

Protein 12 g23.2%

Vitamin A 4.6% Vitamin C 47.8%

Calcium 9.6% Iron 37%

*Based on a 2000 Calorie diet

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Cold Mexican Rice Recipe