Mexican Rice
Servings: 12 Servings
Ingredients
- 1 tablespoon canola oil or vegetable oil
- ½ cup white onion diced
- 1 cup green bell pepper diced
- 10 ounces frozen corn
- 1 cup low-sodium chicken broth
- 1 cup salsa any variety
- 1 ½ cups instant rice Minute Rice
- ½ cup sharp cheddar cheese shredded
Instructions
- First, heat canola oil in a saucepan over medium heat.1 tablespoon canola oil
- Next, add the onions and green bell peppers and cook until both are soft.½ cup white onion, 1 cup green bell pepper
- Then, add frozen corn, broth, and salsa. Stir to combine and bring to a boil.10 ounces frozen corn, 1 cup low-sodium chicken broth, 1 cup salsa
- Afterwards, pour in rice and cover.1 ½ cups instant rice
- Once you've added the rice and covered the pan, remove the pan from heat and let stand for 5 minutes.
- Finally, add the cheese and fluff the rice with a fork.½ cup sharp cheddar cheese
Notes
The calories listed are an approximation based on the ingredients and a half of a cup serving size. Actual calories will vary. The Mexican rice can be stored in a sealed container in your fridge for up to 3-days.
Nutrition Facts
Mexican Rice
Serving Size
0.5 cup
Amount per Serving
Calories
106
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
248
mg
10
%
Potassium
167
mg
5
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
199
IU
4
%
Vitamin C
13
mg
16
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
