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Mexican Rice

Recipe #302193 | 35 min | 5 min prep | SERVES 6 , 5 -6 cups (Change Servings)

RECIPE BY: Sandy Doenges

This is a revised version of a mexican rice recipe from Paula Deens's magazine. I usually make a double batch and freeze half of it for later. It turns out perfect everytime, you really cannot messit up. The RoTel tomatoes add just the right zip. I hope you will enjoy it as much as we do.

Posted on: May 6, 2008

Ingredients

  • tablespoons butter
  • cups long grain rice
  • 1/2 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 garlic clove, minced
  • cups water
  • 1 (10 ounce) can Rotel Tomatoes (original kind with diced tomatoes and green chilies)
  • 1 (15 ounce) can tomato sauce
  • teaspoons chili powder
  • teaspoon salt
  • lb ground beef
  • 1 (12 ounce) package of pork chorizo sausage
  • 1 lime, juice of
  • cup sharp cheddar cheese, shredded
  • Optional toppings

    Directions

    1. 1
      In a large dutch oven, brown ground beef and sausage, drain and set aside. In the dutch oven, melt the butter, add the rice, onions, green pepper and garlic; Cook until rice is browned and vegetables are tender. Stir in the remaining ingredients except the sour cream,cheese, and lime juice. Bring to a boil, and reduce heat to low and cook until rice is tender. (about 30 minutes) Serve hot with shredded cheese on top and a dollop of sour cream.

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    Nutrition Facts

    Serving Size 1 (495g)

    Recipe makes 6 servings

    Calories 798
    Calories from Fat 395 (49%)
    Amount Per Serving %DV
    Total Fat 43.9g 67%
    Saturated Fat 19.2g 95%
    Monounsaturated Fat 18.3g
    Polyunsaturated Fat 2.9g
    Trans Fat 0.7g
    Cholesterol 131mg 43%
    Sodium 1860mg 77%
    Potassium 893mg 25%
    Total Carbohydrate 60.7g 20%
    Dietary Fiber 2.6g 10%
    Sugars 4.3g
    Protein 38.5g 77%
    Vitamin A 1046mcg 20%
    Vitamin B6 0.9mg 44%
    Vitamin B12 2.9mcg 48%
    Vitamin C 21mg 35%
    Vitamin E 1mcg 5%
    Calcium 198mg 19%
    Iron 6mg 35%

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