Rice recipes

Red Mexican Rice

Course : Rice
Serves: 6

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Ingredients:

2 cups canned tomatoes -- in juice (or 1 14

1 ounce can)

1 teaspoon oil -- preferably olive

1 medium onion -- chopped, about 1 cup

1 cup rice -- uncooked

1 clove garlic -- minced

3/4 cup water

1/2 cup frozen peas

3/4 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1/4 teaspoon fresh oregano sprig -- optional

Preparation / Directions:

Coarsely chop tomatoes, reserving all juice; set aside. In pot heat oil over medium-high heat. Add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water, peas, salt, oregano, pepper and reserved tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl. Garnish with oregano, if desired.

Nutritional Information:

152 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 402mg Sodium

Red Mexican Rice

Ingredients:

Preparation / Directions:

Nutritional Information:

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