Ingredients
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1 tablespoon vegetable oil
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1 cup long grain white rice
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1 ½ cups chicken broth
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1 tomato, seeded and chopped
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½ onion, finely chopped
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½ green bell pepper, finely chopped
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1 fresh jalapeno pepper, chopped
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½ cup chopped fresh cilantro
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1 cube chicken bouillon
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1 clove garlic, halved
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½ teaspoon ground cumin
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salt and pepper to taste
Directions
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Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
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Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.
Nutrition Facts (per serving)
158 | Calories |
3g | Fat |
29g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 158 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 1mg | 0% |
Sodium 631mg | 27% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 3g | 7% |
Vitamin C 14mg | 15% |
Calcium 21mg | 2% |
Iron 1mg | 8% |
Potassium 145mg | 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.