Jo Cooks · by Joanna Cismaru★ 4.5 (64)
3 Ingredient Mexican Rice
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 13%
CARBS 43G84% OF CAL
1G FIBER0G ADDED0G INTRINSIC38G OTHER3G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, flavorful Mexican-style rice cooked in one pot with enchilada sauce and chicken broth. Savory and mildly spiced, it pairs well with proteins and vegetables.
sidemexican🥄 saucepan🍳 skilletdairy freegluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup rice (I used Basmati)
- 2 cups chicken broth (low sodium)
- 10 ounce enchilada sauce (1 can)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- tomatoes (chopped)
- green onions (chopped)
- cilantro (chopped)
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 13%
CARBS 43G84% OF CAL
1G FIBER0G ADDED0G INTRINSIC38G OTHER3G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 571mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 23mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 571MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.