- Preparation Time
- 30 min to 1 hour
- Difficulty
- Challenging
- Occasion
- Dinner Party, Bonefire Party, Birthday Party
- Recipe Type
- Lunch, Dinner
- Cuisine
- Mexican Cuisine
This rice is not for the sensitive palette. It packs a spicy punch, but still delivers a bold flavor that pairs well with grilled foods.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 1 cup | 158.34 | 0.17 | |
  | 1 tablespoon | 238.08 | 26.88 | |
  | 1.5 cup | 478.28 | 25.16 | |
  | 0.5 nos | 14 | 0.04 | |
  | 0.5 nos | 4.16 | ||
  | 1 nos | 4 | ||
  | 1 nos | 14.96 | ||
  | 1 cup | 225 | 13.13 | |
  | 1 as required | 0 | ||
  | 0.5 teaspoon | 3.99 | 0.24 | |
  | 0.5 cup | 0.63 | ||
  | 1 clove | 4.47 | 0.02 | |
| Total | 1145.91 | 65.64 | 0 | |
Preparation Method
- 01 In a medium sauce pan, Cooked rice in Oil over medium heat for about 3 minutes.
- 02 Pour in Chicken Broth, and bring to a bOil. Stir in Onion, Green Bell Pepper, jalapeno, and diced Tomato.
- 03 Season with bouillon cube, Salt and Pepper, Cumin, Cilantro, and Garlic.
- 04 Bring to a bOil, cover, and reduce heat to low. Cook for 20 minutes.
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