Spanish Rice Picante [AADA recipe]

Spanish Rice Picante

Recipe for Tuesday, 04/26/2005

Nothing could be easier than this recipe for spicing up plain old white rice. Use hot or mild picante sauce or salsa, depending on your taste for spiciness. This is a terrific accompaniment to Mexican favorites like tacos ad enchiladas.


Number of Servings: 4
Serving Size: 3/4 cup

Ingredients Measure Weight
chopped onion 1 cup ---
clove garlic, minced 2 ea ---
olive oil 2 tsp ---
uncooked long grain rice 1 cup ---
low-fat, low-sodium chicken broth 2 cups ---
picante sauce or salsa 1/3 cup ---
chopped tomatos 1/2 cup ---
coarsely chopped cilantro 2 Tbsp ---

Nutrition Information
Amount per serving
Calories 228
Calories From Fat 33
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 105 mg
Total Carbohydrate 44 g
Dietary Fiber 2 g
Sugars 5 g
Protein 6 g

Preparation Instructions
Saute the onion and garlic in the oil in a small saucepan until tender, about 5 minutes.
Stir in the rice; cook 1 minute. Add the broth and picante sauce; bring to a boil. Reduce to a simmer; cover and cook 20 minutes, until the rice hs absorbed the liquid.
Add the tomato and stir to mix; cover and let stand 5 minutes. Add the cilantro and mix again.