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 | 179.71 Kcal (752 kJ) | ||
| Calories from fat | 93.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 9.42mg | 3% | |
| Sodium | 1070.86mg | 45% | |
| Potassium | 335.02mg | 7% | |
| Total Carbs | 14.58g | 5% | |
| Sugars | 7g | 28% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 5.26g | 11% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 91.5mg | 9% | |
* 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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