Directions:
- In a large nonstick skillet, saute the rice, onion and green pepper in butter until rice is lightly browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.9 Kcal (1595 kJ) | ||
| Calories from fat | 52.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 9% | |
|---|---|---|---|
| Cholesterol | 7.73mg | 3% | |
| Sodium | 350.16mg | 15% | |
| Potassium | 99.71mg | 2% | |
| Total Carbs | 76.8g | 26% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 8.27g | 17% | |
| Vitamin C | 22.4mg | 37% | |
| Iron | 7.5mg | 42% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.77 Kcal (552 kJ) | ||
| Calories from fat | 18.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 9% | |
|---|---|---|---|
| Cholesterol | 2.67mg | 3% | |
| Sodium | 121.14mg | 15% | |
| Potassium | 34.5mg | 2% | |
| Total Carbs | 26.57g | 26% | |
| Sugars | 0.56g | 7% | |
| Dietary Fiber | 2.12g | 24% | |
| Protein | 2.86g | 17% | |
| Vitamin C | 7.7mg | 37% | |
| Iron | 2.6mg | 42% | |
| Calcium | 10.8mg | 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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