Directions:
- Heat olive oil in a heavy large skillet over medium-high heat.
- Add onion, red pepper, carrot and celery.
- Saute until vegetables begin to soften, about 7 minutes.
- Add rice and stir to coat well.
- Add broth and bring to a boil.
- Cover skillet, reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes.
- Mix in tomato and jalapeno; heat through.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.85 Kcal (364 kJ) | ||
| Calories from fat | 64.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 11% | |
|---|---|---|---|
| Sodium | 227.45mg | 9% | |
| Potassium | 179.19mg | 4% | |
| Total Carbs | 5.23g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.52 Kcal (392 kJ) | ||
| Calories from fat | 68.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 11% | |
|---|---|---|---|
| Sodium | 244.91mg | 9% | |
| Potassium | 192.95mg | 4% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 3.01g | 11% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 32.5mg | 50% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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