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Nutrition Facts
Serving Size 1 (247g) Recipe makes 6 servings
Calories 249
Calories from Fat 29		(11%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 209mg		8%
Potassium 497mg		14%
Total Carbohydrate 51.2g		17%
	Dietary Fiber 3.6g	14%
	Sugars 6.6g
Protein 7.1g		14%
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Amazing Mexican Rice

Recipe #374989 | 30 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: XelaG
May 29, 2009

I modified a recipe Mexican-style rice recipe I found on here and it turned out great. My family really loves it and hopefully you will too. The tomatoes I use are the Western Family brand. You could substitute regular diced tomatoes, but it won't have the same great flavor. (Those chipotle spices really make a difference!) You could also substitute 1 cup frozen corn for 1 can of corn.

SERVES 6 (change servings and units)

Ingredients

2 teaspoons vegetable oil
1 small yellow onion, finely chopped
1 cup rice (I prefer jasmine rice)
1 garlic clove, minced
1 1/2 cups chicken broth
fresh ground salt and pepper
1 (14 1/2 ounce) can petite diced tomatoes with chipotle chiles
1 (15 ounce) can corn (drained)

Directions

1
Over medium heat, saute onion in oil.
2
Add rice and garlic. Saute until the rice looks clear (usually 2 - 3 minutes).
3
Add salt, pepper, and chicken broth and turn heat up to high. Stir well and bring to a boil.
4
Mix in chipotle diced tomatoes and corn.
5
Turn heat to low. Cook covered for 20 minutes.

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Featured Reviews for This Recipe

From: Grannypat99

On Jun 15, 2009

This rice was really good! I didn't have chipotle tomatoes, so I used diced tomatoes with chile seasoning, and added a can of mild diced green chiles. I drained the canned corn before adding it, and the liquid came out just right. I also sprinkled shredded cheddar cheese on top before serving.

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From: Queen Roachie

On Jun 14, 2009

This was really good. I made it yesterday to go with chicken. I couldn't get chipotle tomatoes, so I used plain diced tomatoes and added some chipotle tabasco to it. Really tasty. Mine came out a bit dry, since I didn't have canned corn, and I didn't think about the liquid in the can (recipe doesn't say to drain) when I was calculating how much liquid the rice would need. It was good enough to try again and fix my mistake tho. I used one vidalia onion and it worked out well.

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From: KaraLiz

On May 30, 2009

This is amazing! I agree that the Chipotle tomatoes make a huge difference. This dish will dress up any meal and it is so easy. We will me making this over and over, maybe changing up the rice type and tomato type every once in a while. Perfect recipe!

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