Rick Bayless, Mexican Everyday, pg 90
Turn on the oven to 350 degrees. Set a medium (3-quart) ovenproof saucepan over medium heat. Add oil and rice. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes. Don't worry is some of the rice turns brown. Add salsa, chicken broth and salt. Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. Bake for 25 minutes.
Fluff the rice.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 648 | ||
Calories from Fat: 287 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 153.3mg | 47 % | |
Sodium 143.7mg | 5 % | |
Potassium 429mg | 11 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 42.8g | ||
Protein 41.7g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 648
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