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    You are in: Home / Recipes / Mexican Rice Pilaf Recipe
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    Mexican Rice Pilaf

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 07, 2011

      We really enjoyed this dish with our tacos last night. I had a huge jalapeño pepper and used the seeds and all so it had plenty of zip! I had about 3/4 cup of black bean and corn salsa in the fridge and I mixed that into the rice as well. I served the cheese melted over the rice vs stirred in. Overall very tasty and I would make it again. Thanks for sharing your recipe. Made for PAC Spring 2011.

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    • on March 17, 2011

      A great side for other Mexican-style food; milder than expected and colorful with the peppers and tomato. I find I don't care for working with instant rice very much, and had to adjust the liquid while cooking; needed to add a dash and added too much. Easy to do, and easy to time with the main dish, precisely because of that instant rice not needing a lot of cooking time. Made for PAC.

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    Nutritional Facts for Mexican Rice Pilaf

    Serving Size: 1 (234 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 611.6
     
    Calories from Fat 229
    37%
    Total Fat 25.4 g
    39%
    Saturated Fat 11.9 g
    59%
    Cholesterol 50.2 mg
    16%
    Sodium 364.8 mg
    15%
    Total Carbohydrate 73.7 g
    24%
    Dietary Fiber 5.8 g
    23%
    Sugars 8.0 g
    32%
    Protein 22.0 g
    44%

    The following items or measurements are not included:

    vegetable broth

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