Mexican Rice Pilaf
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | uncooked white rice | 2 cup | 1752 kcal34g protein · 384g carbs · 3g fat | Buy |
| 2 | unsalted butter | 2 tbsp | 215 kcal0g protein · 0g carbs · 24g fat | Buy |
| 3 | tequila | 0.75 cup | — | Buy |
| 4 | tomato paste | 0.75 cup | 40 kcal1g protein · 7g carbs · 1g fat · 2g fibre | Buy |
| 5 | chicken broth | 2.5 cup | 979 kcal185g protein · 0g carbs · 21g fat | Buy |
| 6 | bay leaves | 3 piece | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | salt | 0.25 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | freshly-ground black pepper | 0.25 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | habanero chiles | 0 g | — | Buy |
| 10 | dried Mexican oregano | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients2986 kcal · 221g protein · 391g carbs · 49g fat · 2g fiber
Per servingno servings count given
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Directions
Rinse rice with cold water until water runs clear. Pat dry with paper towels.
Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.
Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles.
Cook, stirring occasionally, 30 minutes or until rice reaches the desired tenderness.
Remove bay leaves and chiles. Serve warm.
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