Heat the olive oil in a large pot over medium heat. Add the onion, red
and green bell pepper, jalapeño pepper, and garlic. Cook about 4 minutes or until the
onion is translucent. Add the tomatoes, chicken stock, cumin, and rice. Stir gently. Bring the
liquid to a boil, reduce the heat to low, and simmer for 15 to 20 minutes.
When the rice is finished, add the remaining ingredients and mix well.
Serve immediately.
Nutrition facts
Serving Size 1 serving
Calories 140
Calories from Fat 23 (17%)
% Daily Value*
4%Total Fat 3g
3%Saturated
Fat 0.6g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.4g
1%Cholesterol 4mg
24%Sodium 564mg
8%Potassium 283mg
8%Total
Carbohydrate 24g
5%Dietary
Fiber 1.4g
Sugars 4g
Sugar Alcohols 0g
11%Protein 5g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
