Directions:
- In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
- Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
- Season with salt, then top with green onions and queso fresco. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.78 Kcal (564 kJ) | ||
| Calories from fat | 69.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.78g | 12% | |
|---|---|---|---|
| Cholesterol | 7.06mg | 2% | |
| Sodium | 803.15mg | 33% | |
| Potassium | 251.26mg | 5% | |
| Total Carbs | 10.94g | 4% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 3.95g | 8% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 68.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.98 Kcal (326 kJ) | ||
| Calories from fat | 40.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 12% | |
|---|---|---|---|
| Cholesterol | 4.09mg | 2% | |
| Sodium | 464.65mg | 33% | |
| Potassium | 145.37mg | 5% | |
| Total Carbs | 6.33g | 4% | |
| Sugars | 3.04g | 21% | |
| Dietary Fiber | 0.78g | 5% | |
| Protein | 2.28g | 8% | |
| Vitamin C | 4.9mg | 14% | |
| Iron | 0.3mg | 3% | |
| Calcium | 39.7mg | 7% | |
* 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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