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Mexican Rice Pilaf Recipe

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This recipe for Mexican Rice Pilaf, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robbie Horn
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tsps oil (I use olive oil)
1/2 cup chopped onion
1 cup uncooked long-grain rice
2 cups fat-free chicken broth
1 tsp crushed dried oregano
1/2 tsp ground cumin
1/4 tsp salt (omit if broth has salt)
1 cup diced tomatoes
1 cup frozen green peas, thawed

Directions:
Directions:
Preheat oven to 350. Heat oil in a large heavy skillet. Add the onion and rice; cook, stirring frequently, until the onion is tender and rice is translucent, about 15 minutes. Add chicken broth, oregano, cumin and salt to the rice/onions and bring to a boil. Remove from heat and pour the entire mixture into a casserole. Cover with a tight-fitting lid and bake for 25 minutes. Remove from oven and leave covered for 10 minutes before removing the lid (you can leave the lid on much longer than this if you are working ahead. The rice will stay hot a long time). Before serving, add the diced tomatoes and peas and mix thoroughly.

Number Of Servings:
Number Of Servings:
6 cups, or 8 3/4 cup servings
Personal Notes:
Personal Notes:
Per 3/4 cup serving: 131 calories, 3 g protein, 23 g carbs, 3 g fat, no cholesterol, 93 mg sodium, 2 g fiber. Got this out of the newspaper during Cinco De Mayo days. We loved it!

 

 

 

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