Mexican Rice

Mexican Rice

157

"This flavored rice is a local favorite in San Antonio."

Ingredients

50 m {{adjustedServings}} servings 199 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
  2. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Footnotes

  • Cook's Note:
  • Instead of oil, I like to use bacon drippings. Sometimes, I like to use the oil and "cook" the rice in a large skillet until it appears brown. I then add the onion. If you do this, add a little more oil or bacon drippings.
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Reviews

157
  1. 207 Ratings

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I would rename this recipe "San Antonio" as opposed to Mexican. Being Mexican myself and making this rice or eating it from relatives in Old Mexico, the recipe does not call for all that spice ...

I'm never using boxed red beans and rice to go with Mexican food again! In the past I was a little lost as to what to serve with tacos, or fajitas but now I have an answer. This was really eas...

This was ok but I have had better. It was easy. The cook time listed is too long 25-30 min. is more then enough time.