Ingredients:
- roasted corn (optional)
- roasted jalapenos (optional) or roasted poblano chile (optional)
- roasted bell pepper (optional)
- frozen peas (optional)
- chopped cilantro (optional)
- diced carrot (optional)
Directions:
- In a small pan bring the broth to simmering.
- Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
- Mix in the garlic and cook for 2 minutes.
- Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
- Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
- Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.07 Kcal (126 kJ) | ||
| Calories from fat | 16.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Sodium | 492.47mg | 21% | |
| Potassium | 137.6mg | 3% | |
| Total Carbs | 2.44g | 1% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 0.42g | 1% | |
| Vitamin C | 9.5mg | 16% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 26.82 Kcal (112 kJ) | ||
| Calories from fat | 14.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 3% | |
|---|---|---|---|
| Sodium | 439.27mg | 21% | |
| Potassium | 122.73mg | 3% | |
| Total Carbs | 2.18g | 1% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 8.5mg | 16% | |
| Calcium | 9.9mg | 1% | |
* 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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