Directions:
- In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender.
- Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.34 Kcal (1107 kJ) | ||
| Calories from fat | 103.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 35.49mg | 12% | |
| Sodium | 240.86mg | 10% | |
| Potassium | 337.58mg | 7% | |
| Total Carbs | 29.1g | 10% | |
| Sugars | 3.23g | 13% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 10.77g | 22% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.76 Kcal (543 kJ) | ||
| Calories from fat | 50.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 18% | |
|---|---|---|---|
| Cholesterol | 17.42mg | 12% | |
| Sodium | 118.23mg | 10% | |
| Potassium | 165.71mg | 7% | |
| Total Carbs | 14.29g | 10% | |
| Sugars | 1.58g | 13% | |
| Dietary Fiber | 1.33g | 11% | |
| Protein | 5.29g | 22% | |
| Vitamin C | 6mg | 21% | |
| Iron | 0.4mg | 5% | |
| Calcium | 14.4mg | 3% | |
* 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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