Simple Mexican Rice

Simple Mexican Rice

109 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
ELIZABETH101
Recipe by  ELIZABETH101

“A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
  3. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

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Reviews (109)

Rate This Recipe
MHENSON
132

MHENSON

Really good recipe. Just what I was looking for! I would have given it five stars, but I did make a couple of adjustments. Following the advice of a few other reviewers, I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin, plus it makes it easier to measure out--all the spices are 1 tsp!), and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill!

Judy R.
64

Judy R.

I really liked this recipe. Though I used instant rice and cooked it on the stove instead of baking for a quicker and easier meal. I also didn't measure how much spices I put in, I basically measured to taste. It went awsome with Our Enchilada casserole!

Claudette P Henry
59

Claudette P Henry

This was very good rice really close to the resturants. I almost ruin mine by trying to cook it on the stove top, other reviewers stated they had done this, did not work for me, my rice started to stick and burn, I quickly remove from stove top, put in oven dish and cooked it that way, it did come out a little over cooked, but that was my fault, it still had that mexican red rice flavor that you get at mexican resturants. As far as the rest of the recipe I followed it exactly. I served with cheese enchiladas and a red chile sauce

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 37.2 g
  • 12%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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