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Nutrition Facts
Serving Size 154 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 250 mg 10%
Total Carbohydrate 28 g 9%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 4 g
Vitamin A 4% Iron 4%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Toasted Rice with Grilled Peppers and Onions

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

2 red bell peppers
1 large red onion, cut into rings for grilling
4 Tbsp extra virgin olive oil, divided use
1 Tsp Mi Tienda Beef Fajita Seasoning
3 fresh garlic cloves, minced
1 cup(s) Texas Best Organic Basmati Rice
2 cup(s) chicken broth
2 Tbsp unsalted butter
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Preheat grill to medium-high.
In a bowl, toss peppers and onions with olive oil and beef fajita seasoning.
Grill for 5 to 10 minutes or until vegetables have nice grill marks.
Transfer to a cutting board. Chop vegetables and allow to cool.
In a medium sauce pan, add olive oil and garlic. Stir-fry 2-3 minutes, or until garlic is fragrant.
Add rice and stir-fry 2-3 more minutes or until rice is lightly toasted and smells nutty.
Add peppers, onions, and broth. Bring to a boil.
Add butter, reduce heat to lowest setting and cover pot.
Cook 20 to 25 minutes or until liquid is evaporated.
Fluff rice with a fork and season as needed to taste. Add fresh herbs for color, if desired.


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