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Rice Mexicali

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Ingredients
  Oil 1⁄4 Cup (4 tbs)
  Canned mushrooms 4 Ounce (1 Can)
  Mushrooms 4 Ounce (1 Can)
  Onions 1⁄2 Cup (8 tbs), chopped
  Chopped onions 1⁄2 Cup (8 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Tomatoes 16 Ounce (1 Can)
  Canned tomatoes 16 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Uncooked rice 1 Cup (16 tbs)
  Rice 1 Cup (16 tbs), uncooked
  Chopped parsley 2 Tablespoon
  Parsley 2 Tablespoon, chopped
  Salt 1 1⁄2 Teaspoon
  Pepper To Taste
  Sweet basil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
Directions

MAKING
1) In a large, deep skillet, heat oil.
2) Add mushrooms, onions and green pepper.
3) Cook over medium heat until tender and lightly browned.
4) Add tomatoes and water and bring to a boil.
5) Now add rice and remaining ingredients.
6) Reduce heat, cover and cook for about 30 minutes, or until rice is cooked well.

SERVING
7) Serve hot along with grilled shrimp and a salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
2

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4.18684
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1114 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 4.2 g20.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1807.6 mg75.3%

Total Carbohydrates 190 g63.2%

Dietary Fiber 14.1 g56.5%

Sugars 11.5 g

Protein 25 g49.2%

Vitamin A 124.1% Vitamin C 207.5%

Calcium 24.4% Iron 50.7%

*Based on a 2000 Calorie diet

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Rice Mexicali Recipe