Recipe Details
Ingredients
-
2Roma (plum tomatoes), cored
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2tablespoonsvegetable oil
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1cupminced onion
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2clovesgarlic, minced
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1cupuncooked long-grain white rice
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1 ¾cupslow-sodium chicken broth
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¼cupcanned tomato sauce
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1jalapeno pepper, chopped
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2sprigsfresh cilantro
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salt to taste
Cooking Directions
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Grate tomatoes into a bowl using a box grater; discard tomato skins.
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Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
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Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
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Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
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Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories213 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 1g |
6% |
| Cholesterol 1mg |
0% |
| Sodium 109mg |
5% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 2g |
6% |
| Total Sugars 3g |
|
| Protein 5g |
|
| Vitamin C 8mg |
42% |
| Calcium 25mg |
2% |
| Iron 2mg |
11% |
| Potassium 205mg |
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.
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