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Mexican Style Rice

Western.Chefs's picture
Ingredients
  Long grain rice 8 Ounce (225 Grams)
  Oil 1 Tablespoon
  Onion 1 , peeled and chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Canned tomatoes 14 Ounce (1 Can Or 397 Grams)
  Canned sweet corn 12 Ounce, drained (1 Can Or 340 Gram)
  Red pepper 1 , deseeded and roughly chopped
  Green pepper 1 , deseeded and roughly chopped
  Freshly ground black pepper To Taste
  Salt To Taste
  Freshly chopped coriander 1 Tablespoon
  Unsalted cashew nuts 2 Tablespoon, toasted
Directions

Cook rice in a pan of boiling salted water for 12-15 mins, or until tender.
Meanwhile, heat the oil and cook the onion and garlic until soft.
Add the tomatoes, sweetcorn and peppers and simmer gently for 5-10 mins.
Drain rice and add to the tomato mixture.
Season.
Mix well and add the chopped coriander and cashew nuts.
Serve either hot or cold.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Rice

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1747 Calories from Fat 321

% Daily Value*

Total Fat 37 g57.3%

Saturated Fat 5.8 g29.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1780.7 mg74.2%

Total Carbohydrates 321 g107.1%

Dietary Fiber 22.4 g89.5%

Sugars 37.7 g

Protein 40 g79.5%

Vitamin A 166.1% Vitamin C 579.3%

Calcium 23.4% Iron 65.7%

*Based on a 2000 Calorie diet

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Mexican Style Rice Recipe