Mexican Rice
Composition / ingredients
6
servings:
Cooking method
1. Chicken thighs are washed, put in a saucepan.
2. Peel the onion, cut into thin strips, put it in a saucepan together with corn and pre-washed rice.
3. Add the salsa sauce, pour water and olive oil, send the pan to the fire.
4. Cook under a closed lid for 20 minutes, then salt and pepper, do not forget to add a little chili powder, mix.
5. My tomato, cut into cubes as small as possible. Parsley is also washed, cut. Spread the parsley and tomato in a ready-made dish, mix.
We serve hot on the table, bon appetit!
The caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Corn grits without germ, raw fortified - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chili pepper - 40 kcal/100g
- Salsa - 36 kcal/100g
- Chicken thighs - 185 kcal/100g
