Directions:
- In a large saucepan, heat oil over medium high heat.
- Add onion and garlic; cook for 3 minutes, stirring occasionally.
- Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
- Cover, and bring to a boil over high heat.
- Reduce heat, and simmer for 4 minutes.
- Stir in bell pepper.
- Cover.
- Simmer for 5 minutes, or until liquid is absorbed.
- Stir tomato and shredded cheese into hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.34 Kcal (2266 kJ) | ||
| Calories from fat | 278.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.99g | 48% | |
|---|---|---|---|
| Cholesterol | 71.42mg | 24% | |
| Sodium | 1095.02mg | 46% | |
| Potassium | 637.21mg | 14% | |
| Total Carbs | 40.93g | 14% | |
| Sugars | 9.16g | 37% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 26.04g | 52% | |
| Vitamin C | 58.9mg | 98% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 19.4mg | 108% | |
| Calcium | 639.1mg | 64% | |
| Amount Per 100 g | |||
| Calories | 122.25 Kcal (512 kJ) | ||
| Calories from fat | 62.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 48% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 24% | |
| Sodium | 247.29mg | 46% | |
| Potassium | 143.9mg | 14% | |
| Total Carbs | 9.24g | 14% | |
| Sugars | 2.07g | 37% | |
| Dietary Fiber | 1.25g | 22% | |
| Protein | 5.88g | 52% | |
| Vitamin C | 13.3mg | 98% | |
| Vitamin A | 0.4mg | 60% | |
| Iron | 4.4mg | 108% | |
| Calcium | 144.3mg | 64% | |
* 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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