Mexican Rice I

151 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“Easy to prepare and the flavor of Mexico is in your kitchen!” - by Michele O'Sullivan

Ingredients

1 1/2 teaspoons vegetable oil
1/2 small small onion, diced
2/3 cup uncooked long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 ounces canned diced tomatoes
1 teaspoon salt
1 1/2 cups water

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Directions

In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.

Nutrition

Amount Per Serving (7 total)

Calories
79 cal
4%

Fat
1.2 g
2%

Carbs
15.1 g
5%

Based on a 2,000 calorie diet

Reviews (151)

Rate This Recipe

JOLDEROG

Jun. 23, 2003

"Wow, I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper!..." See more"

Jenae

Jan. 16, 2007

"This was really good! After reading others reviews, I used Rotel tomatoes (about 1/2 of the can and all the juice). Since I used all the juice from the Rotel, I only used a cup of water. Also, I sa..." See moreuted half of a jalepeno chopped up and 1 tsp. of minced garlic with the onions. As for the seasoning I just used heaping 1/2 tsps of cumin and chili powder. The flavor turned out great!"

Debbie

Jun. 16, 2007

"This recipe is delicious! You have to use chicken stock instead of water, as it gives it even more flavor! Other than that, I made it as is. It's really easy too! I DEFINITELY would highly recomme..." See morend!"

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