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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

Recipe #49353 | 45 min | 15 min prep | add private note
HEP MEP

By: HEP 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 (change servings and units)

Ingredients

Directions

  1. 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. 2
    Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
  3. 3
    Add water; cover and cook on low till rice is done, stirring occasionally.

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Featured Reviews for This Recipe

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From: daisygrl64

On Jul 25, 2009

This was so easy and really good, and I like easy and good. I used fresh herbs from my garden which added an excellent flavor to the this. I will make again when I crave Mexican rice in a hurray

1 person found this review helpful

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  • 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.

    1 person found this review helpful

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  • reviewer icon

    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

    4 people found this review helpful

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  • 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.

    3 people found this review helpful

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  • Read all 13 reviews

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