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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (442g) Recipe makes 3 servings |
||
| Calories 363 | ||
| Calories from Fat 88 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 787mg | 32% | |
| Potassium 491mg | 14% | |
| Total Carbohydrate 62.8g | 20% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 6.0g | ||
| Protein 6.2g | 12% | |
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My Own Mexican Rice
By: MEP
Dec 19, 2002
I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)
SERVES 3 -5
Ingredients
- 2 small green bell peppers, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon rosemary
- 1/2 teaspoon basil
- 2 tablespoons oil
- 1 cup uncooked rice
- 2 large tomatoes, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- picante sauce
Directions
1
Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.2
Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.3
Add water; cover and cook on low till rice is done, stirring occasionally.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: R.Lynn
On Feb 7, 2007
I liked this a lot. My kids were not fond of it though but sometimes kids are kids LOL I served this with http://www.recipezaar.com/63786 and they went very well together. I will make it again but half the recipe for myself and DH.
From: Expat Wife
On Dec 18, 2006
EXCELLENT Rice!! I also cheated since I had some rice already cooked. The only thing I did different was add some diced green chilies, cumin seed and some cilantro. VERY good and everyone loved it. Thanks for sharing such a great recipe MEP!!
From: KITTENCAL
On May 30, 2004
Mep...we thoroughly enjoyed this rice dish...this different blend of flavors with the picante sauce and the tomatoes gave it such a wonderful flavor. I made this recipe using converted rice (Uncle Ben's), because of the tomatoes I was a bit concerned that using regular white rice might have had a mushy texture, but with the converted white rice it turned out just prefect. Thanks so much Mep for a wonderful recipe, I will making this again...Kitten
From: Ginny233
On Feb 17, 2004
We enjoyed this very much as a side dish with chicken sour cream enchiladas. I used hot salsa, so it had some heat. This is the best Mexican rice I've ever had - highly recommend this recipe.
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