Rice with Chilies 'n' Veggies Recipe

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Rice with Chilies 'n' Veggies
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  1. Place milk and corn in a food processor. Cover and process until smooth; set aside. In a large skillet, saute rice in oil for 5-6 minutes or until lightly browned. Stir in the onion, zucchini, red pepper, carrot, chilies, garlic and corn mixture; cook for 1 minute.
  2. Stir in broth and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Discard bay leaf. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 202.73 Kcal (849 kJ)
Calories from fat 45.3 Kcal
% Daily Value*
Total Fat 5.03g 8%
Cholesterol 5.94mg 2%
Sodium 423.91mg 18%
Potassium 291.38mg 6%
Total Carbs 35.03g 12%
Sugars 6.87g 27%
Dietary Fiber 2.7g 11%
Protein 5.04g 10%
Vitamin C 31.5mg 52%
Vitamin A 0.1mg 3%
Iron 1.2mg 7%
Calcium 40.7mg 4%
Amount Per 100 g
Calories 132.4 Kcal (554 kJ)
Calories from fat 29.58 Kcal
% Daily Value*
Total Fat 3.29g 8%
Cholesterol 3.88mg 2%
Sodium 276.84mg 18%
Potassium 190.29mg 6%
Total Carbs 22.88g 12%
Sugars 4.48g 27%
Dietary Fiber 1.76g 11%
Protein 3.29g 10%
Vitamin C 20.6mg 52%
Vitamin A 0.1mg 3%
Iron 0.8mg 7%
Calcium 26.6mg 4%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

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