Ingredients
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6 cups water
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1 cup rice, rinsed and drained
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2 tomatoes
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½ onion
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2 cloves garlic
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2 teaspoons chicken bouillon granules
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2 tablespoons vegetable oil
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1 pinch salt to taste
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5 tablespoons grated Mexican Cotija cheese
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2 sprigs parsley, chopped
Directions
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Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
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Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
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Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.
Nutrition Facts (per serving)
| 330 | Calories |
| 13g | Fat |
| 45g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 330 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 5g | 23% |
| Cholesterol 19mg | 6% |
| Sodium 451mg | 20% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 3g | 9% |
| Total Sugars 4g | |
| Protein 9g | 17% |
| Vitamin C 31mg | 34% |
| Calcium 182mg | 14% |
| Iron 3mg | 18% |
| Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
