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Rice Mexicali

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Ingredients
  Vegetable oil 2 Tablespoon
  Mushrooms 4 Ounce, sliced
  Onion 1⁄2 Cup (8 tbs), chopped
  Green bell pepper 1⁄4 Cup (4 tbs), chopped
  No salt added tomatoes 16 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Uncooked rice 1 Cup (16 tbs)
  Parsley 2 Tablespoon, chopped
  Black pepper To Taste
  Sweet basil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
Directions

Heat oil in a large, deep skillet over medium heat.
Add mushrooms, onion and bell pepper.
Saute until tender and lightly browned.
Add tomatoes and water.
Bring to a boil.
Add rice and remaining ingredients.
Reduce heat, cover and cook 30 minutes, or until rice is tender and liquid is absorbed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Healthy

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4.257895
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1099 Calories from Fat 281

% Daily Value*

Total Fat 32 g49%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 71 mg3%

Total Carbohydrates 185 g61.7%

Dietary Fiber 14.5 g58.1%

Sugars 18.3 g

Protein 27 g53.3%

Vitamin A 131.8% Vitamin C 224.2%

Calcium 22.2% Iron 50.1%

*Based on a 2000 Calorie diet

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Rice Mexicali Recipe