Side Dish

Mexican Rice (Paula Deen, chicken broth subbed for water) is for Side Dish.

Mexican Rice (Paula Deen, chicken broth subbed for water) takes 10 minutes to prepare.

Mexican Rice (Paula Deen, chicken broth subbed for water) takes 20 minutes to cook.

Mexican Rice (Paula Deen, chicken broth subbed for water) makes 6 servings.

The ingredients for Mexican Rice (Paula Deen, chicken broth subbed for water) are:

2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups chicken broth (low sodium)
1 (14 1/2 oz) can diced tomatoes with green chilies
1 tsp chili powder
1 tsp salt
1 cup shredded Cheddar

Here is how you make Mexican Rice (Paula Deen, chicken broth subbed for water):

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the chicken broth, tomatoes, chili powder, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.Serving Size: Makes 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user THRHINEHART.

The nutritional information for Mexican Rice (Paula Deen, chicken broth subbed for water) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 364.7

• Total Fat: 10.6 g
• Cholesterol: 32.0 mg
• Sodium: 1,060.4 mg
• Total Carbs: 54.7 g
• Dietary Fiber: 2.7 g
• Protein: 10.0 g

Mexican Rice (Paula Deen, chicken broth subbed for water) is Mexican cuisine.