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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Red Rice

Source: dLife

Long-grain rice combined with Mexican inspired flavors.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	61.8

Total Carbs	12.7 g

Dietary Fiber	1.7 g

Sugars	2.9 g

Total Fat	0.3 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	83.0 mg

Protein	1.7 g

Sodium	92.6 mg

Dietary Exchanges 0.3 Fat, 0.6 Vegetables, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 each large tomato 0.5
0 1/2 cup fresh chopped onion 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp oregano leaves 0.25
0 1/4 tsp ground cumin 1.0
1 cup Rice, long grain, FastCook, dry 14.5
14 1/2 oz low sodium vegetable broth 0.3333
0.3333 cup cold water 1.0
1 each medium carrots 0.5
0 1/2 cup frozen green peas 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

Heat a cooking spray coated pot over medium heat. Cook tomato, onion, garlic, oregano, and cumin 3 to 5 minutes or until onions are translucent. Stir in rice and cook 2 to 3 minutes or until rice is golden, stir often while cooking.
Pour broth and water into pot and bring to a boil. Lower heat, place lid on pot, and simmer 25 minutes or until rice is soft and liquid is absorbed; stir in carrots and peas during the last 5 minutes. Sprinkle with salt and pepper.