Mexican rice


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35mins.

Servings

portion

Ingredients

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carrot 1 g
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rice without a vegetable
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tomato 1 g
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onion 1 g
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green bell pepper 1 g
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corn on the cob 1 g
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split peas 1 g
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raw garlic 1 g
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fresh oregano 1 g
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chili powder 1 g
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ground cumin 1 g
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vegetable stock 1 g
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olive oil 1 g
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rice 1 g
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Nutritional information (per 1 portion)
228.7
calories
4.9 g
proteins
46.2 g
carbs
2.7 g
fats
0.3 g
salt

Directions

1. Dice carrot and green bell pepper. Chop tomato. Finely chop onion and raw garlic.
2. In a pot, saute onion, fresh oregano and split peas in olive oil.
3. Add vegetable stock, carrot, green bell pepper, rice and raw garlic. Bring to a boil.
4. Stir in tomato, corn on the cob, chili powder and ground cumin.
5. Cover and cook for 20 minutes over low heat.
6. Fluff rice with a fork.

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