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Quick Mexican Rice

Quick Mexican Rice
This Recipe Is:

WebMD Recipe

  • 2 tablespoons
    canola oil
  • 2 cups
    long-grain brown rice, uncooked
  • 1 cup
    white onions, finely chopped
  • 2 teaspoons
    garlic, minced
  • 1 can
    tomatoes, 14 1/2 oz; crushed or petite cut
  • 2 1/2 cups
    low-sodium chicken broth
  • green bell pepper, finely chopped
  1. Heat oil in a medium nonstick saucepan over medium heat and sauté the rice just until golden (about 5 minutes).
  2. Add onions and garlic and sauté for a minute or two more. Stir in tomatoes (including juice), chicken broth, and bell pepper. Bring to a boil, then reduce heat to low. Cover the saucepan and simmer for about 25 minutes or until broth is absorbed.
Nutritional Information

Makes: 8 servings
  • Calories230
  • Protein6 g
  • Carbohydrates42 g
    • Dietary fiber3 g
  • Fat5 g
    • Saturated fat0.8 g
  • Cholesterol2 mg
  • Sodium119 mg
  • Calories from Fat20%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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