Ingredients
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1 cup long-grain white rice
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1 tablespoon vegetable oil
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1 onion, minced
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1 clove garlic, minced
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1 ½ cups chicken broth
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1 tomato, seeded and diced
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½ teaspoon ground cumin
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½ teaspoon Spanish saffron
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salt and ground black pepper to taste
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¼ cup frozen peas and carrots, thawed
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1 sprig fresh cilantro (Optional)
Directions
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Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
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Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
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Stir peas and carrots into cooked rice; garnish with cilantro.
Nutrition Facts (per serving)
156 | Calories |
3g | Fat |
30g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 156 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 2% |
Sodium 34mg | 1% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 3g | 6% |
Vitamin C 5mg | 6% |
Calcium 20mg | 2% |
Iron 1mg | 8% |
Potassium 128mg | 3% |
* 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.