Mexican Rice With Carrot/Peas Recipe
Servings: 6
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Onion, minced
- 1/4 c. Carrot, diced
- 2 x Garlic cloves, chopped
- 3/4 c. Long grain rice
- 1/2 c. Water
- 1/2 c. Picante or possibly taco sauce
- 10 ounce Can tomatoes/chilis, diced
- 1/2 c. Green peas
Directions
- In medium saucepan, heat oil over medium high heat till warm. Saute/fry onion, carrot and garlic three min. Add in rice; cook and stir one minute. Stir in 1/2 c. water, picante sauce and the can of diced tomatoes with green chilies. Cover; reduce heat to low. Simmer 20 to 25 min or possibly till all liquid is absorbed and rice is tender.
- Let stand covered five min. Stir in peas.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 125 | |
| Calories from Fat 22 | 18% |
| Total Fat 2.49g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 172mg | 5% |
| Total Carbs 23.09g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.43g | 2% |
| Protein 2.54g | 4% |
