Directions:
- Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.58 Kcal (748 kJ) | ||
| Calories from fat | 46.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 1037.49mg | 43% | |
| Potassium | 91.49mg | 2% | |
| Total Carbs | 29.89g | 10% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.88 Kcal (456 kJ) | ||
| Calories from fat | 28.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 8% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 632.52mg | 43% | |
| Potassium | 55.78mg | 2% | |
| Total Carbs | 18.23g | 10% | |
| Sugars | 1.2g | 8% | |
| Dietary Fiber | 0.52g | 3% | |
| Protein | 1.65g | 5% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.9mg | 8% | |
| Calcium | 12.8mg | 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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