| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Grains | 4 | Servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | c | Chopped onion |
| 4 | Cloves garlic, minced | |
| 1 | c | Uncooked long-grain rice |
| 1 | c | Water |
| 10 | oz | Diced tomatoes and green chilies, (1 can) undrained |
| 1/2 | c | Chopped fresh cilantro |
INSTRUCTIONS
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 4 minutes. Add rice, water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed. Remove from heat; stir in cilantro. Yield: 4 servings (serving size: 1 cup). Per serving: 173 Calories; 1g Fat (7% calories from fat); 2g Protein; 39g Carbohydrate; 0mg Cholesterol; 11mg Sodium Recipe by: Cooking Light, June 1995, page 117 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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