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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 6 servings |
||
| Calories 192 | ||
| Calories from Fat 47 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 632mg | 26% | |
| Potassium 291mg | 8% | |
| Total Carbohydrate 32.4g | 10% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 3.2g | ||
| Protein 4.0g | 8% | |
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Mexican Red Rice
By: Jessica K
Sep 21, 2005
This is yummy! To me this tastes better than the rice you get as a side dish at so many mex restaurants. From Texascooking.com
SERVES 6
Ingredients
- 1 cup uncooked rice (not instant rice)
- 2 tablespoons oil
- 2 garlic cloves, minced
- 1 medium white onion, chopped
- 2 ripe plum tomatoes, seeded and chopped
- 1 (8 ounce) can tomato sauce
- 1 cup chicken broth or beef broth
- 1 tablespoon chili powder
- 3/4 teaspoon salt
Directions
1
Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.2
Add the garlic and chopped onion, and sauté until the onion just begins to brown.3
Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.4
Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Occasion > Seasonal
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: JOY1998
On Jun 12, 2008
Yumm! Excellent mexican rice and easy to make. This is so much better than the packaged mexican rice. I will definitely make this again. I made this to accompany Kittencal's Garlic Beef Enchiladas Garlic Beef Enchiladas. I added a tsp of cumin at the other reviewers' suggestion. I highly recommend this recipe!
From: Chef Crystal Cooks
On May 29, 2008
Made to use in Oven-Fried Chicken Chimichangas. I used chunky salsa in place of the tomato sauce. Worked great!
From: Gumboot Gourmet
On Jan 18, 2008
Very easy, yummy recipe. I did substitute a 28 oz can of tomatoes for the fresh tomatoes & the can of sauce. We really liked this & can see making it to go with other than just mexican meals. Thanks for this great recipe!
From: AB_Fan
On Jun 27, 2007
This was really good. The spice level was just perfect for my taste. Definitely a keeper! Made for ZWT3.
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