Directions:
- In a medium nonstick skillet on medium heat, warm the oil.
- Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
- Stir in the tomato, scallions, cilantro and rice.
- Cook on low heat for 3 to 5 minutes until hot.
- Stir occasionally.
- Add a dash or two of water if needed to prevent the rice from sticking.
- Salt to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.81 Kcal (1456 kJ) | ||
| Calories from fat | 93.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 16% | |
|---|---|---|---|
| Cholesterol | 10.65mg | 4% | |
| Sodium | 200.46mg | 8% | |
| Potassium | 257.07mg | 5% | |
| Total Carbs | 56.48g | 19% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 8.96g | 18% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 124.66 Kcal (522 kJ) | ||
| Calories from fat | 33.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 16% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 4% | |
| Sodium | 71.85mg | 8% | |
| Potassium | 92.14mg | 5% | |
| Total Carbs | 20.24g | 19% | |
| Sugars | 1.45g | 16% | |
| Dietary Fiber | 1.84g | 20% | |
| Protein | 3.21g | 18% | |
| Vitamin C | 4.2mg | 19% | |
| Iron | 0.4mg | 6% | |
| Calcium | 19.8mg | 6% | |
* 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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