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 | 747.47 Kcal (3130 kJ) | ||
| Calories from fat | 301.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.5g | 52% | |
|---|---|---|---|
| Cholesterol | 71.42mg | 24% | |
| Sodium | 1098.88mg | 46% | |
| Potassium | 782.7mg | 17% | |
| Total Carbs | 83.75g | 28% | |
| Sugars | 9.13g | 37% | |
| Dietary Fiber | 7.84g | 31% | |
| Protein | 28.29g | 57% | |
| Vitamin C | 58.9mg | 98% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 20.1mg | 112% | |
| Calcium | 645.3mg | 65% | |
| Amount Per 100 g | |||
| Calories | 169.9 Kcal (711 kJ) | ||
| Calories from fat | 68.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 52% | |
|---|---|---|---|
| Cholesterol | 16.23mg | 24% | |
| Sodium | 249.77mg | 46% | |
| Potassium | 177.91mg | 17% | |
| Total Carbs | 19.04g | 28% | |
| Sugars | 2.08g | 37% | |
| Dietary Fiber | 1.78g | 31% | |
| Protein | 6.43g | 57% | |
| Vitamin C | 13.4mg | 98% | |
| Vitamin A | 0.4mg | 60% | |
| Iron | 4.6mg | 112% | |
| Calcium | 146.7mg | 65% | |
* 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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