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Mexican Rice II

Mexican Rice II

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Mommyto2

Mommyto2

This is a wonderful side dish for any Mexican dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Valerie's Kitchen
1673

Valerie's Kitchen

8/9/2008

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 good as it was when I did it a second time using Taco Seasoning I (from this site). I just sprinkled in what looked like enough, about 1-1/2 tsp. This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft. Other than that, I followed exactly as written and it was perfect!

Karl Fish
856

Karl Fish

7/24/2003

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 was the first try) but the rice came out beautifully, and puffed out. Don't let the other reviews prevent you from trying this simple and delicious dish. It made a great side dish for the quisadillas I made. This is also a good guy-proof recipe, considering I didn't mess it up. I'm definitely making this one again. I have a rice cooker, but I decided to take a chance and make it in a medium sauce pan, and I was glad. My rice cooker tends to singe the outer layer of rice. Cook hard!

naples34102
674

naples34102

5/21/2008

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 accompany a spicier main dish, this fits the bill perfectly. I chose to saute the rice in butter rather than oil, but otherwise followed the recipe as directed. Don't worry about "puffing" the rice-just saute it till golden brown, then add the chopped onion and spices, saute another minute or two, then add liquids. Cover and simmer till liquid is almost absorbed and rice is tender. Nice, basic rice recipe.

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