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Ingredientes
- 1 c. Long-grain white rice, raw
- 2 Tbsp. Vegetable oil
- 1/2 med Onion, minced
- 1/3 c. Salsa (Embasa brand)
- 3 c. Water
- 1 x Tomato chicken boullion
Direcciones
- Heat oil in saute/fry pan on medium-high. Add in uncooked rice and stir to coat rice with oil. When rice is brown, add in minced onions and stir. When onions start to brown, add salsa tomatoes, stirring to coat rice. Add water and chicken-tomato seasoning and bring to a boil. Allow water to boil for 5 min, then lower heat to medium-low and cover. Simmer for 10-15 min, stirring every few min.
- When water is completely evaporated and rice is tender, remove from heat and serve warm.
- * NOTE: Embasa Salsa comes canned and can be found in the ethnic section of your grocery store. This is an authentic recipe from a Hispanic friend of mine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 63 | 26% |
| Total Fat 7.16g | 9% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 95mg | 4% |
| Potassium 124mg | 4% |
| Total Carbs 39.51g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.58g | 0% |
| Protein 3.73g | 6% |
