BeginnerSideAnymexican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:20 min
Cook:40 min
Total:55 min
Servings:5
The rice may seem soupy when you finish it, but it will absorb the extra liquids in the fridge to keep it moist.
Ingredients
Servings:
5
- 1 ½ cups white rice
- 4 tablespoons avocado oil
- 1 teaspoon garlic, minced
- ⅕ medium onion, finely diced
- 14 ½ ounces diced tomatoes (fresh or canned -including juices)
- ⅕ teaspoon salt
- 1 whole carrot, diced
- ½ cup peas, fresh or frozen
- 6 cups water
- 1 jalapeno pepper, diced
Instructions
- 1
In a fine mesh strainer, rinse rise for several minutes.
- 2
Add oil to large skillet over medium-high heat.
- 3
Once oil is hot, add rice and stir.
- 4
Stirring frequently, cook until the rice is golden all over.
- 5
Add remaining ingredients.
- 6
Bring mixture to a boil, cover, reduce heat to low, and cook for 25 minutes.
Equipment
- Colander
- Large Skillet
Nutrition Facts
Calories530
% Daily Value*
Total Fat13.49g
Saturated Fat2.70g
Trans Fat0.00g
Cholesterol0.00mg
Sodium214.28mg
Total Carbohydrate94.04g
Dietary Fiber3.18g
Total Sugars37.03g
Includes Added Sugars0.00g
Protein7.92g
Vitamin D0%
Calcium4%
Iron18%
Potassium6%
* Percent Daily Values are based on a 2,000 calorie diet.