Homemade Mexican Rice
Alex's culinary class made this and it was SO GOOD! She brought me left-overs, and I added 2 cans of chicken breast and a can of black beans. Spread it all in a casserole dish with cheese and crunched up tortilla chips on top. Put it in the over to melt the cheese. We dished it up and put salsa & sour cream on top, then ate it with tortilla chips -- so good.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 cup water
- 1 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 3/4 cup green bell peppers chopped
- 14.5 ounce can diced tomatoes
- 3/4 cup long grain rice
- dash ground red pepper or bottled hot pepper sauce
- fresh red serrano chili pepper (optional)
- fresh cilantro (optional)
- Carbohydrate 76.0967972244094 g
- Cholesterol 0 mg
- Fat 1.24478472873251 g
- Fiber 12.5991315154779 g
- Protein 8.90277637813608 g
- Saturated Fat 0.400469926644482 g
- Serving Size 1 1 Serving (736g)
- Sodium 73.800258023039 mg
- Sugar 63.4976657089315 g
- Trans Fat 0.246139227776127 g
- Calories 333 calories
In a medium saucepan combine the water, bell pepper, onion, celery, and salt. Bring to a boil and reduce heat. Simmer, covered, for 5 minutes. Stir in the UNDRAINED tomatoes, rice, chili powder, black pepper, and ground red pepper (or hot pepper sauce). Return to a boil and reduce heat. Simmer, covered, for about 20 minutes, or until the rice is tender and the liquid is absorbed. If desired, garnish with serrano chili pepper and cilantro. 6 servings at 111 calories per serving.
