Mexican Rice III

Mexican Rice III

717
ALANASMOM 0

"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."

Ingredients

30 m {{adjustedServings}} servings 158 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Footnotes

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

717
  1. 982 Ratings

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Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze...

Very good rice, although in my mind not entirely authentic. My husband IS an authentic Mexican, and his mother's rice is nothing like this. It may just be a regional thing, though - I saw a fe...

I really love this recipe but agree with a previous reviewer that, while it is pretty authentic Mexican restaurant fare, it isn't anything like the rice I've had made by people from Mexico. Liv...