Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
516
Calories
37g
Protein
16g
Fat
54g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups uncooked white rice
- 2 Tbsp unsalted butter
- ¾ cup tequila
- ¾ cup tomato paste
- 2 ½ cups chicken broth
- 3 bay leaves
- ¼ tsp salt
- ¼ tsp freshly-ground black pepper
- 2 habanero chiles, stemmed
- 1 tbsp dried Mexican oregano
Directions
1
Rinse rice with cold water until water runs clear. Pat dry with paper towels .
2
Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.
3
Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil . Add bay leaves and habanero chiles.
4
Cook, stirring occasionally, 30 minutes or until rice reaches the desired tenderness.
5
Remove bay leaves and chiles. Serve warm.
Recipe sourced from
wikibooks