Mexicanside

Mexican Rice

Name: Mexican Rice
Cuisine: Mexican
Ingredients: 1 cup rice; 2 tablespoons butter or lard; 1 tablespoon chili powder; 1/2 cup chopped tomatoes; 1 tablespoon minced onion; salt to taste

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

935Calories

15 gProtein

150 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories935 kcal

Protein15 g

Carbohydrates150 g

Fiber4.8 g

Sugars4.7 g

Total Fat30 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol26 mg

Sodium358 mg

Potassium592 mg

Calcium111 mg

Iron9.5 mg

Magnesium67 mg

Phosphorus249 mg

Zinc2.4 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D0.7 mcg

Vitamin C0.7 mg

Vitamin A101 mcg

Vitamin E3 mg

Vitamin K7.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)8.2 mg

Folate413 mcg

Choline29 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 13. The excerpt below is the record exactly as published.

Mexican Rice. 1 cup rice; 2 tablespoons butter or lard; 1 table- spoon chili powder; y2 cup chopped tomatoes; 1 table- spoon minced onion; salt to taste

Cook this with the app: pantry check, scaling, and the assistant.