Directions:
- Heat butter in a large skillet until melted.
- Add the bell peppers, onion, garlic, rice, oregano, cumin and cilantro.
- Saute until rice is coated and golden brown, stirring frequently.
- Stir in the stock and bring to a boil.
- Reduce the heat and simmer, covered, for 20 minutes or until liquid has been cooked up.
- Remove from the heat and stir. Set cover ajar.
- Let stand for 5 minutes.
- Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.67 Kcal (962 kJ) | ||
| Calories from fat | 30.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 5% | |
|---|---|---|---|
| Cholesterol | 8.39mg | 3% | |
| Sodium | 211.26mg | 9% | |
| Potassium | 286.54mg | 6% | |
| Total Carbs | 41.84g | 14% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 7.43g | 15% | |
| Vitamin C | 58.7mg | 98% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 25.9mg | 144% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 81.65 Kcal (342 kJ) | ||
| Calories from fat | 10.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 5% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 3% | |
| Sodium | 75.11mg | 9% | |
| Potassium | 101.87mg | 6% | |
| Total Carbs | 14.88g | 14% | |
| Sugars | 2.21g | 25% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 2.64g | 15% | |
| Vitamin C | 20.9mg | 98% | |
| Vitamin A | 0.5mg | 48% | |
| Iron | 9.2mg | 144% | |
| Calcium | 7.5mg | 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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