Mexican Rice

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Mexican Rice
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
191
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie191 kcal(9 %)
Protein3.94 g(4 %)
Fat7.92 g(7 %)
Carbohydrates27.49 g(18 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A51.35 mg(6,419 %)
Vitamin D0 μg(0 %)
Vitamin E0.47 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.99 mg(25 %)
Vitamin B₆0.22 mg(16 %)
Folate26.51 μg(9 %)
Pantothenic acid0.41 mg(7 %)
Biotin4.98 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.73 mg(13 %)
Potassium294.21 mg(7 %)
Calcium22.43 mg(2 %)
Magnesium41.99 mg(14 %)
Iron0.72 mg(5 %)
Iodine1.1 μg(1 %)
Zinc0.74 mg(9 %)
Saturated fatty acids0.98 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
beefsteak tomatoes
2
1 clove
2 tablespoons
1.333 cups
1 ½ cups

Preparation steps

1.
Drop the tomatoes into boiling water for a few seconds, then skin, halve, deseed and remove the hard cores at the top. Dice the flesh. Peel and dice the onions. Peel and press the garlic. Heat the oil in a pan and sweat the onions and garlic until translucent. Add the tomatoes and sweat briefly. Take out of the pan. Put the rice into the pan and sweat briefly, then add the stock and 75 ml water and cook, covered, over a low heat for 20 minutes, until the rice has absorbed the liquid. Add the tomatoes and onions for the last 5 minutes. Season to taste with salt and pepper.