Directions:
- In a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes).
- Add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened).
- Remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat.
- Add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low.
- Season with salt, black pepper and cayenne.
- Add in cilantro (if using).
- Cook for about 20-22 minutes or until the rice is cooked.
- Drizzle red enchilada sauce over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.54 Kcal (505 kJ) | ||
| Calories from fat | 61.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Cholesterol | 5.18mg | 2% | |
| Sodium | 393.63mg | 16% | |
| Potassium | 188.63mg | 4% | |
| Total Carbs | 12.53g | 4% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 44.7mg | 75% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 9.4mg | 52% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 78.51 Kcal (329 kJ) | ||
| Calories from fat | 40.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 11% | |
|---|---|---|---|
| Cholesterol | 3.37mg | 2% | |
| Sodium | 256.37mg | 16% | |
| Potassium | 122.85mg | 4% | |
| Total Carbs | 8.16g | 4% | |
| Sugars | 1.46g | 9% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 1.1g | 3% | |
| Vitamin C | 29.1mg | 75% | |
| Vitamin A | 0.3mg | 18% | |
| Iron | 6.1mg | 52% | |
| Calcium | 18.8mg | 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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