Nutritional Info

Nutrition Facts

Serving Size 1 (162g)

Calories 252
Calories from Fat 68 (27%)
Amount Per Serving %DIV
Total Fat 7.6g 12%
Saturated Fat 1.1g 6%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 2.8mg 1%
Sodium 211.6mg 9%
Potassium 252.3mg 5%
Total Carbohydrate 38.2g 13%
Dietary Fiber 0.6g 2%
Sugars 0.6g
Protein 6g 12%

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Recipe Description
The combination of intensely colored tomato puree, chunks of fresh tomatoes and bright green chiles is a delight for the senses. Since this earthy rice dish is generously tossed with chiles, its flavor will contrast nicely with a simple grilled steak or garlic flavored chicken.
Prep time
15 min
Cook time
35 min
Ready In
50 min

Ingredients

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Serves To:USMetric
1   medium ripe tomato, cut into 1/4 inch chunks
2 Tablespoon(T)  safflower or canola oil
1 Cup(c)  long grain white rice
1/2   white onion, quartered and cut into 1/2 inch slices
3 Clove(clv)  garlic, finely chopped
3   fresh anaheim chiles
1 3/4 Cup(c)  chicken stock
1/2 Teaspoon(t)  sea salt
1   firm but ripe avocado, peeled and sliced

Preparation

Puree the tomato in a food processor or blender and set aside. In a heavy medium sized saucepan or Dutch oven with a lid, heat the oil over medium heat. Add the rice and onion, and toss until the rice turns a toasty golden color and has a nutty aroma. It will take 5 to 10 minutes, depending on the pot. Stir in the garlic and continue to cook for 1 minute. Stir in the tomatoes, chiles and chicken broth, and bring to a simmer. Taste and add salt if necessary. Cover the pan, lower the heat, and cook without peeking for 15 minutes, until all the broth is absorbed. Remove the pot from the heat and let it continue to steam, covered, at least 5 minutes more. When ready to serve, add the plum tomato pieces and toss together in the pot. For even more color, decorate with slices of avocado.

Additional notes

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Mexican Red Rice
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