Spanish Rice
Serves: 6
Calorie: 140, Proteins: 5 g, Total Fat: 3 g, Fiber: 1.40 g, Sugar 4 g.
Preparation
Heat the olive oil in a large pot over medium heat. Add the onion, red
and green bell pepper, jalapeño pepper, and garlic. Cook about 4 minutes or until the
onion is translucent. Add the tomatoes, chicken stock, cumin, and rice. Stir gently. Bring the
liquid to a boil, reduce the heat to low, and simmer for 15 to 20 minutes.
When the rice is finished, add the remaining ingredients and mix well.
Serve immediately.