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Nutrition Facts
Serving Size 1 (97g) Recipe makes 8 servings
Calories 223
Calories from Fat 25		(11%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 623mg		25%
Potassium 195mg		5%
Total Carbohydrate 44.6g		14%
	Dietary Fiber 3.0g	11%
	Sugars 2.4g
Protein 4.8g		9%
detailed view... how is this calculated?

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Arroz Mexicana (Mexican Rice)

Recipe #234885 | 35 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Chef PotPie
Jun 14, 2007

This is a really good Mexican rice recipe. I thought my kids would never want anything but the "Spanish Rice" that comes in a box, but as they grew their tastes matured too, thank goodness! I like to use fresh raw peas and corn kernels when possible. Try this, I think you'll like it! UPDATE: Thanks to my Zaar friends Rita and Paula, I've edited my mistake in the amount of broth originally posted to 3 1/2 cups.

SERVES 8 (change servings and units)

Ingredients

1 medium onion (finely chopped)
1 tablespoon olive oil
1 garlic clove (finely chopped)
1 small carrot (diced)
2 cups raw rice
2 tablespoons dried ancho chile powder
2 teaspoons cumin
1/2 cup tomato (chopped)
3 1/2 cups broth
1/4 cup peas
1/4 cup corn
2 tablespoons green peppers (diced)
1 pinch oregano

Directions

1
Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
2
Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
3
Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.

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Featured Reviews for This Recipe

From: Chef #839452

On Nov 11, 2009

We love our rice and I am always searching for new ways to make it for my family. This is just what I was looking for with lots of flavor and not mushy at all!

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From: cookiedog

On Jun 10, 2009

A nice Mexican Rice! I added a few sprigs of cilantro and otherwise followed the directions. Next time I might add just a bit of salt. I loved the veggies in it. I'm taking this to a Mexican Fiesta tomorrow at work. ThAnks Chef PotP! ZWT 5 Viva las REynas!

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From: daisygrl64

On May 14, 2009

Wow easy and delicious! I would not change a thing about this recipe. I did add some green beans I had a bit frozen that needed using up. Excellent. This was my first time using dried ancho chile powder, had to go to 2 super markets to finally get it. Glad I went that extra mile. Thank you for sharing and will make again. I served this with Tex-Mex Pork Chops, and sweet carrots. Yummy dinner we had :yummy: Made for team "Cooks With Dirty Faces for ZWT5"

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