RESTAURANT STYLE MEXICAN RICE
Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning.
Provided by Emily Walker
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden.
- Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
- Remove from heat and fluff with a fork, then stir in chopped cilantro.
Nutrition Facts : Calories 183 kcal, Carbohydrate 26 g, Protein 3 g, Fat 7 g, SaturatedFat 6 g, Sodium 545 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN RICE
Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.
Provided by Pot Scrubber
Categories Long Grain Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to middle position and preheat oven to 350.
- Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
- Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
- Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
- Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
- Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
- You'll love this rice! Money back guarantee.
MEXICAN TOMATO RICE
Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock
Provided by Barney Desmazery
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
- Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
- Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.
Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
MEXICAN RICE II
This is a wonderful side dish for any Mexican dinner.
Provided by Mommyto2
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g
MEXICAN RICE
Mexican Rice
Provided by Minute® Rice
Yield 6-8
Number Of Ingredients 8
Steps:
- Easy and homemade, Mexican Rice is perfect as a side dish or entrée for your next meal, family gathering or Taco Tuesday party! Try out this recipe using our Minute® Instant White Rice. Step 1
- Heat oil in a medium saucepan over medium heat. Add pepper and onion and sauté until tender but not browned. Step 2
- Add corn, broth and salsa and bring to a boil. Step 3
- Stir in the rice and cover. Remove from heat. Let stand 5 minutes. Step 4
- Add the cheese and fluff with a fork. Recipe Tips This recipe is adaptable so try it with whatever you have on hand. Feel free to add fresh or canned, crushed tomatoes in place of the salsa. Or, if you're looking for more heat, add a hot salsa or maybe drizzle some Tabasco sauce on top. If you're an avocado lover, garnish the rice with guacamole or sliced avocado.
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
- Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
EASY MEXICAN RICE
Make and share this Easy Mexican Rice recipe from Food.com.
Provided by Debs Recipes
Categories Long Grain Rice
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
- Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
- Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
- Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.
Nutrition Facts : Calories 245.3, Fat 6.3, SaturatedFat 1, Sodium 736.4, Carbohydrate 40.7, Fiber 1.4, Sugar 2.6, Protein 5.8
MEXICAN FIESTA RICE
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
MEXICAN RICE
Infused with garlic, onions and spices, this Mexican rice tastes just like the one from your favorite Mexican restaurant.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
- Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
- Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
- Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
- Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
- Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
- Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.
Nutrition Facts : Calories 253, Fat 6 g, Carbohydrate 43 g, Protein 7 g, SaturatedFat 1 g, Sugar 2 g, Fiber 2 g, Sodium 491 mg, Cholesterol 0 mg
SUPER EASY MEXICAN RICE
Make and share this Super Easy Mexican Rice recipe from Food.com.
Provided by Mebriella
Categories Rice
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil and saute onions and garlic.
- Add the chicken bouillon to the pan and crush the cubes.
- Add 1 tablespoon oil and the rice and fry the rice until the rice turns slightly brown.
- Add the salt, water and tomato paste and mix well.
- Cover the pan and simmer 25 minutes.
- Mix rice thoroughly and serve.
- ENJOY!
MEXICAN RICE
Our Mexican Rice recipe is from a friend's Mexican grandmother. Once you've learned how to make Mexican rice, you'll make it all the time! It's that easy.
Provided by Kaitlin
Categories Rice
Time 30m
Number Of Ingredients 10
Steps:
- First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
- Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
- Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
- During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it's not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it's too wet, leave the lid slightly ajar or off the pan entirely.
- When the rice is done, fluff it with a fork and serve!
Nutrition Facts : Calories 297 kcal, Carbohydrate 51 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 311 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN RICE
Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes. Serve immediately, garnished with cilantro, if desired.
EASY MEXICAN RICE
"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.
Nutrition Facts :
MEXICAN RICE
Steps:
- Place a large saucepan over medium heat and add oil. Add rice and stir constantly until puffed and golden. Sprinkle over salt and cumin while cooking.
- Add onions and cook until tender. Mix in tomato sauce and chicken broth. Bring to a boil.
- Reduce heat to low and cover the saucepan. Let it simmer for 20 to 25 minutes.
- Fluff rice with a fork. Enjoy!
Nutrition Facts : Calories 291 cal
SUPER EASY MEXICAN RICE (SPANISH RICE)
Easy Mexican Rice is that perfect side dish you'll want to make again and again. Buttery rice meets south-of-the-border spices meets tomatoey goodness all in one dish for easy clean up!
Provided by Tiffany
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet (one that has a lid) over medium heat, melt butter.
- Stir in cumin, chili powder, salt, onion powder and rice for 1-2 minutes.
- Whisk in tomato sauce and chicken broth.
- Bring a boil, then reduce to a high simmer.
- Cover and cook for 25 minutes (see note).
- Uncover, fluff with a fork, and serve.
Nutrition Facts : Calories 131 kcal, Carbohydrate 28 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 689 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY MEXICAN RICE
This easy Mexican rice recipe is SO simple you'll want to make it every Taco Tuesday, or as a side dish for all your Mexican meals!
Provided by Nikki Gladd
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
- Add the rest of the ingredients and bring to a rapid boil over high heat.
- Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.
Nutrition Facts : Carbohydrate 29 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 679 mg, Fiber 1 g, Sugar 3 g, Calories 185 kcal, ServingSize 1 serving
RESTAURANT-STYLE MEXICAN RICE
This Mexican Rice rivals any restaurant, is so easy to make at home and the perfect addicting side for all your Mexican dishes! It's light, fluffy, infused with flavor. This rice is already easy but I've also included alternate "lazy day" instructions in the NOTES with zero chopping for the easiest and tastiest Mexican rice! Also check out the notes for options to make Mexican Rice with black beans, peas, carrots and corn.
Provided by Jen
Time 30m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
- Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
- Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
- Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.
SIMPLE MEXICAN RICE
My sister-in-law who was born and raised in Mexico City taught me how to make this simple side dish. I also use a mound of this rice in a bowl of Mexican beef stew (carne guisada #80408) - so yummy.
Provided by PanNan
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick sauce pan that has a tight fitting lid.
- Add onion and pepper.
- Saute until tender.
- Add rice.
- Saute rice until opaque.
- Add vegetables, bouillon, garlic and water.
- Bring to a boil.
- Keep tightly covered and simmer 15- 20 minutes- do not peek.
- Serve with chopped cilantro on top or mixed in dish.
- Pass the salsa.
- Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.
AUTHENTIC MEXICAN RICE
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Provided by Lauren Allen
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
MEXICAN RED RICE RECIPE
Red rice is one of the staples of Mexican cuisine and is a delicious side for many savory dishes. Tomato puree is what gives the rice its red color.
Provided by Chelsie Kenyon
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium-sized saucepan, heat the oil over medium heat. Add the onion and sauté for 1 or 2 minutes until softened and translucent.
- Add the rice and continue sautéing, stirring frequently, for about 5 minutes or until the rice becomes a golden brown color. Do not allow the rice to burn.
- Add the garlic and sauté for 1 more minute.
- Take the pan off the heat; add the chicken broth and tomato puree, plus the parsley and vegetables if using. Stir, return the pan to the heat, and bring to a boil. Turn the heat to low and cover.
- Let simmer for 20 minutes without taking off the lid. After 20 minutes, remove the lid and carefully insert a spoon into the cooked rice. If the bottom of the pan is dry, your rice is done; if there is still some broth visible, allow it to cook for a few more minutes.
- Once the rice is done cooking, remove it from the heat and let it sit, covered and undisturbed, for another 10 minutes or so.
- Fluff the rice with a fork before serving.
- Serve with almost any savory Mexican dish and enjoy.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 2 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 397 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SIMPLE MEXICAN RICE
This rice is as easy as one of those pouches, but better for your tastebuds and heart. Since Mexican is on the menu weekly at my house, I make up several batches worth of cumin/cilantro/bouillon and then just use 1 1/2 tablespoons of the mix. Modified from TOH.
Provided by SweetsLady 3
Categories Brown Rice
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute the rice, onion and green pepper in the butter until the rice is lightly browned and veggies are tender-crisp.
- Add the garlic and cook 1 minute.
- Stir in the water, cilantro, cumin, boullion and bring to a boil.
- Cover, reduce heat and simmer for 5 minutes.
- Remove from heat and allow to stand 5 minutes.
- Stir in salsa and lime juice.
Nutrition Facts : Calories 192.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 205.1, Carbohydrate 36.1, Fiber 2.3, Sugar 2.9, Protein 4.1
SIMPLE MEXICAN RICE
A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.
Provided by ELIZABETH101
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
- Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 37.6 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 519.5 mg, Sugar 3.2 g
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MEXICAN RICE RECIPES : FOOD NETWORK | FOOD NETWORK
SPICED STEAKS OVER MEXICAN-STYLE RICE MEAL KIT DELIVERY ...
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