Directions:
- 1.In pan heat oil, add onion and saute until translucent. Set aside.
- 2.Bring chicken stock, butter, cumin, mexican oregano to boil. Add cooked onion and diced green chiles. Bring to boil again. Add rice and cover pot. Let stand for 7 minutes.
- 3.Fluff with fork, stir in cilantro. Garnish with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.91 Kcal (1260 kJ) | ||
| Calories from fat | 85.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Cholesterol | 15.09mg | 5% | |
| Sodium | 197.45mg | 8% | |
| Potassium | 234.13mg | 5% | |
| Total Carbs | 46.49g | 15% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 152.68 Kcal (639 kJ) | ||
| Calories from fat | 43.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 15% | |
|---|---|---|---|
| Cholesterol | 7.66mg | 5% | |
| Sodium | 100.18mg | 8% | |
| Potassium | 118.8mg | 5% | |
| Total Carbs | 23.59g | 15% | |
| Sugars | 1.93g | 15% | |
| Dietary Fiber | 1.21g | 10% | |
| Protein | 3.5g | 14% | |
| Vitamin C | 12.5mg | 41% | |
| Iron | 1mg | 11% | |
| Calcium | 10.5mg | 2% | |
* 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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