Mexicali Rice

Serves: 5
Total Calories: 439


3 tablespoons olive oil, divided
1 onion, chopped
1 clove garlic, minced
1/2 cup diced celery
1/4 cup diced bell pepper
2 large tomatoes, coarsely chopped
2 serrano chile, seeds and stems removed, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1/2 teaspoon oregano
1 teaspoon salt
3 cups cooked rice


Put half the olive oil in a skillet or electric fry pan, and sauté the onion and garlic until onion softens. Then add the rest of the ingredients and steam-fry until veggies are bright and still somewhat crisp. Add 3 - 4 cups cooked rice and the rest of the olive oil. Mix well and serve warm.

Nutritional Facts:

Serves: 5
Total Calories: 439
Calories from Fat: 81

This Mexicali Rice recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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