Mexican Rice III

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Step: 1

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Per Serving: 158 calories; protein 3.4g; carbohydrates 29.1g; fat 2.8g; cholesterol 1.4mg; sodium 630.6mg.

Getting stay in and make food your dinner instead of eat in the evening out is already a process in the right direction if you’re focusing on eating healthier. There’s no good way to know exactly what’s going into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .