Ingredients
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1 tablespoon vegetable oil
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½ onion, chopped
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1 ¼ cups uncooked instant rice
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1 (14.5 ounce) can diced tomatoes
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½ cup chopped fresh cilantro
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1 cup chicken broth
Directions
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Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
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Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.
Nutrition Facts (per serving)
164 | Calories |
3g | Fat |
28g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 164 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 166mg | 7% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 4g | 7% |
Vitamin C 10mg | 11% |
Calcium 41mg | 3% |
Iron 3mg | 17% |
Potassium 182mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.