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Nutrition Facts
Serving Size 1 (245g) Recipe makes 6 servings
Calories 329
Calories from Fat 86		(26%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 330mg		13%
Potassium 198mg		5%
Total Carbohydrate 55.0g		18%
	Dietary Fiber 2.5g	10%
	Sugars 2.3g
Protein 5.0g		10%
detailed view... how is this calculated?

Easy Authentic Mexican Rice

Recipe #311702 | 30 min | 5 min prep

⁽²⁾ RATE IT NOW Print Recipe

By: Chef Mandy in Newport Beach
Jul 3, 2008

Easy, Authentic, Flavorful.........The spice's are listed as optional. My family did not have those ingredients on hand growing up but they do add some spice to it..

SERVES 6 -10 (change servings and units)

Ingredients

2 cups white rice
3 cups water
1 chicken bouillon cube or pork bouillon cube or vegetable bouillon cube (1 large or 2 small)
1 (8 ounce) can tomato sauce
4 tablespoons oil
2 garlic cloves, minced
1/2 cup onion, finely chopped
1 tablespoon paprika (optional)
1/2 tablespoon chili powder (optional)
1/2 tablespoon oregano (optional)
1/2 teaspoon cumin (optional)
salt and pepper

Directions

1
Heat water and bullion in separate pot or microwave to make broth.
2
In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat.
3
Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn.
4
Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes.
5
Fluff and garnish with fresh cilantro if you like.
6
Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .

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Featured Reviews for This Recipe

From: Chef #1563544

On Feb 26, 2010

This came out great! I used all the seasoning it called for but no salt or pepper. My family loved it and it was pretty simple. It did take a little longer than called for though. I think it needed to simmer about 30min. Definitely will make again. I will also mention I'm not the most experienced cook and this really did taste like it came from a good restaurant.

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From: Divaconviva

On Sep 25, 2008

This was very nice! It uses ingredients I always have on hand; however, I found it took closer to 45 minutes to make. I used a large, non-stick skillet. Just browning the 2 cups of rice at medium-high heat so as not to burn took almost 15 minutes. For the bouillon, I used Goya Jamon (Ham) boullion. I brought 3 cups of water to boil in a tea kettle, then poured that into a large glass Pyrex measuring cup to make the bouillon. I also used ALL the optional spices, which gave the rice a wonderful fragrance and very nice flavor. This yields, I would say, more like 8 to 10 servings as a side dish. Made for PAC Fall 2008. Thanks for a very tasty recipe, Chef Mandy in Newport Beach!

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