Chili Pepper Madness · by Mike Hultquist★ 5.0 (14)
Mexican Rice Recipe
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 16%
CARBS 67G72% OF CAL
2G FIBER0G ADDED4G INTRINSIC61G OTHER4G TOTAL SUGAR
FAT 8G20% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted rice cooked with tomatoes, jalapeños, and warm spices like cumin and oregano, finished with cilantro. This flavorful side dish pairs perfectly with Mexican mains.
sidemexican⚙️ food processor🌀 blenderdairy freegluten free
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium onion (chopped)
- 1-2 jalapeno peppers (chopped (optional - use serrano for spicier))
- 3 cloves garlic (chopped)
- 2 medium tomatoes (chopped (or use a 15-ounce can tomatoes, drained - I prefer fire-roasted tomatoes))
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1.5 cups long grain or medium grain rice (rinsed)
- 2 cups chicken broth (warmed)
- Chopped cilantro for serving
- 1/2 cup frozen corn (thawed)
- 1/2 cup frozen peas (thawed)
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 16%
CARBS 67G72% OF CAL
2G FIBER0G ADDED4G INTRINSIC61G OTHER4G TOTAL SUGAR
FAT 8G20% OF CAL
1G SAT7G 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
- 10m
- Cook
- 30m
- Sodium
- 679mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.