Simple Mexican Rice

Simple Mexican Rice

111
ELIZABETH101 4

"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."

Ingredients

50 m {{adjustedServings}} servings 218 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 37.2g
  • 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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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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Reviews

111
  1. 141 Ratings

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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 ...

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 mea...

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 ...