Directions:
- In a large (10- to 12-inch) nonstick skillet, heat olive oil over medium heat.
- Add garlic, onion and 1 tablespoon broth.
- Sauté 4 minutes.
- Add jalapeño and bell pepper; sauté 4 minutes.
- Put squash, tomato, cumin, chili powder and salt into the pan, stirring well.
- Cover and cook 5 minutes.
- Then add rice and stir well to coat.
- Add remaining broth and bring to a boil, stirring well.
- Cover, reduce heat to low and cook 15 minutes.
- Stir, cover and continue cooking 5 minutes.
- Stir pine nuts, parsley and lime juice into the rice.
- Cover and let sit off the heat 5- 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.05 Kcal (1106 kJ) | ||
| Calories from fat | 63.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 294.35mg | 12% | |
| Potassium | 345.84mg | 7% | |
| Total Carbs | 44.51g | 15% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 31.5mg | 53% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 9.4mg | 52% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 93.75 Kcal (393 kJ) | ||
| Calories from fat | 22.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 11% | |
|---|---|---|---|
| Sodium | 104.51mg | 12% | |
| Potassium | 122.79mg | 7% | |
| Total Carbs | 15.8g | 15% | |
| Sugars | 1.27g | 14% | |
| Dietary Fiber | 1.18g | 13% | |
| Protein | 2.58g | 15% | |
| Vitamin C | 11.2mg | 53% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 3.3mg | 52% | |
| Calcium | 11.2mg | 3% | |
* 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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