Mexican Rice
By Debe Pendice
July 13, 2009
5,206
6
5
Ingredients
1-1/2 cups water
1 cups salsa
2 chicken bouillon cubes
2 cups uncooked instant rice
Directions
In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Still in rice; remove from the heat. Cover and let stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.
Yields: 6-8 servings.
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Nutritional Facts
- Servings
- 6
- Per Serving
- 1/2 cup
- Calories
- 89 (prepared with low sodium bouillon)
- Sodium
- 207
- Cholesterol
- 0
- Carbohydrates
- 19 gm
- Protein
- 2 gm
- Fat
- 0
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Comments (6 comments)
Add your commentI'm new at this, but I thought rice was a no no
You had me until you put in the rice. My numbers went up just reading the word rice..lol Perhaps BROWN rice?
Sodium? are you kidding? Sodium here is NOT the problem. (In fact, sodium is not really a problem at all, but don't get me off topic). Rice has absolutely no place on the menu for a diabetic. It's waaayyy too high in carbs. Rice has absolutely no nutrients other sugar, and we all know sugar (or should know) is a toxin.
Instead of rice, try cauliflower! Cook it gently and crisp, either mash it with a ricer or chop very finely.
If you're diabetic or health conscious, just use cauliflower instead of rice.
(Honestly, who does review these recipes. Sheesh!)
Diabetics should never, never consume rice, or any grain for that matter. (and this includes "whole grains")
I'm not extremely fond of instant rice do to the fact that it is extremely high in soduim. With that said, I do think it might be good with long grain, low-soduim bouillon, or even better with chicken stock instead.
Im with you Avera. Top with a dollop of FF sour cream, some chopped green onions and some black olive slices and you have a meal! :)
This sounds really good. It will make an excellent side dish when having tacos for dinner filled with meat. For me, I think I could just make a meal of it by having two servings.