Directions:
- Preheat oven to 350°F.
- Place tomatos, onion, & jalepenos in blender and puree. Measure 2 cups of mixture and set aside. Any remaining mixture can be discarded.
- Place rice in strainer and rinse under cold water until water runs clear. Drain well.
- Over high heat, heat oil in Dutch oven with tight fitting lid 1-2 minutes.
- Add rice and stir fry 6-8 minutes until translucent.
- Reduce medium, add garlic and cook, stirring, 1-2 minutes.
- Stir in broth, tomato mixture,tomato paste, and sea salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer to oven. Bake until liquid is absorbed and rice is tender, 30-35 minutes for white rice, 45-55 minutes for brown rice. Stir well half-way through.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- Stir in cilantro, fluff with fork, and serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.87 Kcal (1322 kJ) | ||
| Calories from fat | 96.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 17% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 758.21mg | 32% | |
| Potassium | 313.15mg | 7% | |
| Total Carbs | 49.83g | 17% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 5.51g | 11% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 2.7mg | 15% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 165.82 Kcal (694 kJ) | ||
| Calories from fat | 50.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 17% | |
|---|---|---|---|
| Cholesterol | 0.32mg | 0% | |
| Sodium | 398.02mg | 32% | |
| Potassium | 164.39mg | 7% | |
| Total Carbs | 26.16g | 17% | |
| Sugars | 1.92g | 15% | |
| Dietary Fiber | 1.13g | 9% | |
| Protein | 2.89g | 11% | |
| Vitamin C | 8.5mg | 27% | |
| Iron | 1.4mg | 15% | |
| Calcium | 14mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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