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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (229g) Recipe makes 4 servings |
||
| Calories 235 | ||
| Calories from Fat 31 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 300mg | 12% | |
| Potassium 400mg | 11% | |
| Total Carbohydrate 46.1g | 15% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 5.5g | ||
| Protein 5.4g | 10% | |
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Miller's Mexican Rice
By: Mille® ™
Jan 29, 2002
SERVES 4
Ingredients
- 3 ounces shredded carrots
- 2 ounces peas
- 1 medium sweet onion, finely chopped
- 2 ounces red bell peppers, finely chopped
- 2 ounces green bell peppers, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter or margarine
- 6 ounces fresh and chunky salsa (as mild or spicy as you want)
- 1/4 teaspoon cumin
- 1 dash turmeric
- 6 ounces water
- 6 ounces long grain rice
Directions
1
Cook carrot, peas, onion, peppers and garlic in margarine or butter in medium saucepan over medium-high heat for 5 minutes or until onion is tender.2
Stir in salsa and water and heat to a boil.3
Stir in the rice and re-heat to a boil.4
Reduce heat to low, add cumin and turmeric, and simmer for 25 to 30 minutes or until rice is tender and all the liquid has been absorbed.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > United States > Western > Californian
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Potluck
- Dietary > Diabetic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Let's Cook Lisa!
On Oct 2, 2008
Rice is one of my favorites, and I am always looking for good recipes to try. I am thrilled I came across this winner right here! Boy, is it good! Just the right amount of everything. I didn't make any substitutions, and even my picky DD had some and liked it! That is a first with rice! Thanks!
From: Chef #730763
On Jun 7, 2008
I used Rotel tomatoes with green chilies in place of the salsa and it worked out fine. I too had to add more water while making. We enjoyed every mouthful along with our Chicken Enchiladas, Chicken Enchiladas With Ancho Chile Cream Sauce. Thanks Miller for this one!
From: Brenda in Winnipeg
On Oct 8, 2007
I made this tonight for a change from the usual rice I make. At first I thought there was something wrong with it. Then I realized it didn't taste like the boxed Spanish rice I usually made. I could actually taste the individual ingredients blended into a great tasting rice. I used mild salsa and all red pepper as I had no green left. I also used brown rice and added a little more water. Also, there is very little salt in it. (I'm on a low salt diet) I will me making this frequently. Thanks, Miller.
From: Liza at Recipezaar
On Jan 28, 2007
Yummy! This was a perfect side to Simpy's Carnitas, Simpy's Carnitas and all the ingredients, we had on hand. I added a little corn for richness and green pepper gives it a little zing. So moist!
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