Mexican Rice II

Mexican Rice II

1859
Mommyto2 14

"This is a wonderful side dish for any Mexican dinner."

Ingredients

30 m {{adjustedServings}} servings 291 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1096 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

1859
  1. 2555 Ratings

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Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as g...

For the reviewers having trouble with browning and puffing the rice: My rice browned, but didn't puff. When I added the soup stock and tomato sauce, I was concerned (I had company over and this ...

If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not the recipe. If, however, you're looking for a pleasantly and subtley flavored Mexican-style rice to a...