Mexican Rice in Minutes
Minutes Prep Time: 20
Minutes Total Time: 45
Servings: 4
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 45
Servings: 4
Difficulty: easy
1 cup long-grain white rice, uncooked
1/4 cup vegetable oil
1 large onion, chopped (1 large = about 1 cup)
1 medium green bell pepper, chopped (1 med = about 1 cup)
2 cans (8 oz each) Hunt's® Tomato Sauce
1 can (14 oz each) chicken broth
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 26 mg | 3% |
Carbohydrate | 49 g | 16% |
Cholesterol | 0 | |
Total Fat | 15 g | 22% |
Iron | 2 mg | 13% |
Calories | 350 kcal | 18% |
Sodium | 1160 mg | 48% |
Protein | 5 g | 10% |
Saturated Fat | 2 g | 11% |
Sugars | 6 g | 1% |
Vitamin C | 30 mg | 50% |
Cook rice and oil in large skillet over medium-high heat 3 minutes, or until rice is lightly browned, stirring frequently.
Add onions and bell peppers; cook and stir 5 minutes, or until vegetables are crisp-tender. Stir in tomato sauce and broth. Bring to a boil over high heat. Cover skillet with lid; reduce heat to low.
Cook 25 minutes, or until rice is tender. Stir before serving.
Mexican Rice in Minutes