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Mexicali Rice

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Ingredients
  Water/Chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Green bell pepper 1 , seeded and chopped
  Chopped tomatoes 1 Cup (16 tbs) (Fresh Or Canned Low-Sodium, Drained)
  Dried oregano leaves 1 Teaspoon
  Ground cumin 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Water/Chicken broth / vegetable broth / wine 1⁄3 Cup (5.33 tbs)
  Uncooked long-grain rice 1 1⁄2 Cup (24 tbs)
  Water 3 1⁄2 Cup (56 tbs)
Directions

Heat 1/4 cup water, broth, or wine in a large skillet over medium heat.
Add onion and garlic.
Cook and stir over medium heat for 5 minutes.
Add liquid if necessary during this process.
Add green pepper, tomato, oregano, cumin, and cayenne pepper.
Cook and stir over low heat for 10 minutes.
Transfer to a bowl.
Heat 1/3 cup water, broth, or wine in the skillet.
Add rice.
Cook rice for 5 minutes, stirring constantly.
Add reserved vegetable mixture and 3 cups water.
Cover tightly and cook over very low heat for 25 minutes.
Check to see if rice is done.
If not, add 1/2 cup more liquid and cook uncovered.
Variation â–  Substitute 1 cup brown rice.
In Step 4 add 3 1/2 cups water.
Cover tightly and cook over very low heat for 40 minutes.
Check to see if rice is done.
If not, add 1/2 cup more water and cook uncovered.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Healthy

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1232 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.89 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 36.7 mg1.5%

Total Carbohydrates 272 g90.6%

Dietary Fiber 12.7 g50.8%

Sugars 22 g

Protein 26 g52%

Vitamin A 58.5% Vitamin C 288.6%

Calcium 25.4% Iron 42.3%

*Based on a 2000 Calorie diet

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Mexicali Rice Recipe