Chewin'

the News

July 2006

Mexican Rice

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Oil	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Onion, diced	1	2	3	4	5	6
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Uncooked long grain white rice	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Chili powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Salt	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Tomato sauce	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
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.

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