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Add a photoGenerally, Mexican cooks make this rice with fresh tomatoes, but ever the corner-cutter, I use petite diced, drained.
Ingredientes
- 2 tbs. corn or olive oil
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1 medium tomato, peeled, seeded, and chopped
- or
- 14.5 oz. petite diced tomatoes, drained
- 2 cups long grain white rice
- 4 cups chicken stock
- pinch cumin powder
- 1 tbs. chopped cilantro
Direcciones
- Saute the onion and garlic in the oil, add the rice (medium heat).
- Cook until the rice is translucent - 3-4 minutes.
- Add the other ingredients and bring to a boil.
- Cover, turn on low.
- Cook exactly 20 minutes, remove from heat.
- Let sit 5 minutes, fluff with a fork.
- Will freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 260mg | 7% |
| Total Carbs 53.68g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.96g | 1% |
| Protein 6.36g | 10% |
