Side & Salad
Mexican Rice
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Oil |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Onion, diced |
1 |
2 |
3 |
4 |
5 |
6 |
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Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Uncooked long grain white rice |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
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Chili powder |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
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Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Tomato sauce |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
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Water |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
Assembly Directions:
In a large skillet, heat oil over medium heat. Sauté the onions and garlic until golden. Add the rice to the pan and mix thoroughly. Add the remaining ingredients. Bring mixture to a boil. Cover and reduce heat to simmer. Simmer for 30 to 40 minutes or until rice is tender. Stir occasionally.
Freezing Directions:
Allow rice to cool. Place in meal sized freezer containers. Seal, label and freeze.
Serving Directions:
Thaw completely. Place rice in a microwave safe dish and microwave until hot stirring after every 2 to 4 minutes.
Nutritional Info:
Per Serving: 178 Calories; 4g Fat (19.3% calories from fat); 3g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 556mg Sodium.
Exchanges: 2 Grain (Starch); 1 Vegetable; 1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.