Mexican Rice (Original)

By MaryEllen

Ingredients

• 4 Tbs butter
• 1 cup rice
• 1/4 cup onion
• 1 14 oz. can chicken broth
• 1/2 cup salsa
• 1/4 cup scallions
• 1 oz black olive
• Servings: 6
• Nutrition Facts
• Serving size: 1/6 of a recipe (5.3 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 211.48
• Calories From Fat (37%) 77.52
• % Daily Value
• Total Fat 8.81g 14%
• Saturated Fat 5.1g 26%
• Cholesterol 20.35mg 7%
• Sodium 395.43mg 16%
• Potassium 175.91mg 5%
• Total Carbohydrates 28.68g 10%
• Fiber 0.7g 3%
• Sugar 1.05g
• Protein 4.14g 8%
• Tips
• This recipe was from Rancho Santiago College cooking class. I lost it and finally found the instructor on the internet. She emailed the recipe to me!
• Reviews
• 5 stars - Restaurant quality! I'm so glad I found Cathy Gilmore again! - ME 1/21/2007

Preparation

Step 1

1. Melt butter in a 2 qt. microwave casserole. Add rice and onion, microwave 1-2 minutes. (Or brown on top of the stove if your casserole will take direct heat.) Stir in broth and salsa. Cover and microwave on high power 12-16 minutes, stirring occasionally. Garnish with scallions and olives