Mexican Rice
Prep Time 15 min
Cook Time 25 Min
Servings 4
Difficulty Easy
Ingredients
- 2 tbsps. Crisco® Pure Vegetable Oil
- 2 slices bacon
- 1/2 medium onion
- 2 cloves garlic
- 1 rib celery
- 1 cup long grain rice
- 1 1/2 cups chicken broth
- 1/2 cup diced tomatoes with chiles
- Salt and pepper to taste
Directions
- Step 1
HEAT oil in small skillet with a lid. Add diced bacon. Cook over medium-high heat until bacon is crisp. Remove from skillet.
- Step 2
ADD onion, garlic and celery to skillet. Cook and stir about 3 minutes or until onion is clear. Stir in rice. Add chicken broth and tomatoes. Season with salt and pepper.
- Step 3
BRING to a boil. Cover and simmer 20 minutes or until rice is tender. Stir in bacon. Serve immediately.
Serving size
(1/4 of recipe)
- Calories 310
- Calories from Fat110g
- Total Fat 13g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 10mg
- Sodium 500mg
- Potassium 0mg
- Total Carbohydrates 42g
- Dietary Fiber 2g
- Sugars 2g
- Protein 6g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet