Directions:
- Heat oil in a large saucepan with a lid. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for 1 minute. Add the rice and stir until the grains are covered with oil.
- Add the broth, canned tomates, and green chiles. Bring to a boil and add the corn. Reduce the heat to low and cook, covered, until the rice is tender aboutn 25 minutes. (The rice will take a little longer to cook than usual because of the acid in the tomatoes.).
- Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.86 Kcal (732 kJ) | ||
| Calories from fat | 79.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 14% | |
|---|---|---|---|
| Cholesterol | 17.75mg | 6% | |
| Sodium | 607.87mg | 25% | |
| Potassium | 245.21mg | 5% | |
| Total Carbs | 19.05g | 6% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 4.7g | 9% | |
| Vitamin C | 22.4mg | 37% | |
| Iron | 1.4mg | 8% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.55 Kcal (413 kJ) | ||
| Calories from fat | 44.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 14% | |
|---|---|---|---|
| Cholesterol | 10mg | 6% | |
| Sodium | 342.61mg | 25% | |
| Potassium | 138.21mg | 5% | |
| Total Carbs | 10.74g | 6% | |
| Sugars | 3.45g | 24% | |
| Dietary Fiber | 0.97g | 7% | |
| Protein | 2.65g | 9% | |
| Vitamin C | 12.6mg | 37% | |
| Iron | 0.8mg | 8% | |
| Calcium | 30.1mg | 5% | |
* 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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