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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 6 servings |
||
| Calories 176 | ||
| Calories from Fat 47 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 300mg | 12% | |
| Potassium 162mg | 4% | |
| Total Carbohydrate 27.8g | 9% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.8g | ||
| Protein 4.1g | 8% | |
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Ingredients
- 2 cloves peeled and halved garlic
- 2 tablespoons vegetable oil
- 1 cup long grain white rice (not instant or fast cooking)
- 1 (14 1/2 ounce) can chicken broth or vegetable broth
- 1/4 cup salsa (any store brand will do)
- 1/4 cup chopped diced carrot (fresh, optional)
- 1/4 cup frozen corn or fresh corn (optional)
Directions
1
In a heavy pot, cook garlic in oil over high heat until browned, stirring often.2
Discard garlic cloves.3
Add rice to infused oil and reduce heat to medium high.4
Stirring constantly, brown rice.5
Add broth, salsa, carrots and corn and reduce heat to low.6
Cover and cook for 20 minutes.7
Fluff rice before serving.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > North American > Mexican > Baja
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: cuppycakes
On Sep 22, 2008
This is so good that even my picky 2-year old will eat it. A keeper.
From: Slingmama
On Mar 1, 2008
This recipe seemed like something we would enjoy, but we found it quite bland and boring. It was, however, very easy to make.
From: Bec
On Aug 24, 2004
This rice dish was delicious! So much flavor- I used a vegetable broth for it. However, I had some problems cooking it. I followed your directions exactly, and when it never told me to bring the rice to a boil I just figured it would work anyways. So, 20 minutes went by and I was all ready to eat and the rice wasn't cooked at all- no broth was absorbed. I then brought it to a rolling boil, reduced to a simmer, and covered for 15 minutes. By then it was done perfect, and made a wonderful rice dish. I wish I just brought it to a boil in the first place, but at least it turned out fine! I will be making this again- Thanks for sharing!
From: LonghornMama
On Jan 13, 2005
Great side dish for tex mex meal! Browning the rice in garlic flavored oil gives the dish a wonderful flavor. When prepared according to the recipe, the flavors are very mild, thus kid-friendly, and a nice side to spicy food. You could kick it up with more/hot salsa or added spices if that's your preference but we enjoyed this very much as stated. Thanks, Cindy!
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