Mexican Rice
User Reviews
4.8
12 reviews
Excellent
Mexican Rice
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This Mexican Rice tastes just like the side dish at your favorite Mexican restaurant! It is tender, and perfectly seasoned to make the best side dish for your favorite Mexican meals.
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Ingredients
- 2 tbsp vegetable oil
- 16 oz long grain white rice uncooked
- 1 onion diced
- 1/4 tsp cumin
- 32 oz chicken broth
- 8 oz tomato sauce (1 small can)
- 1 tbsp chicken bouillon
- 12 oz pea thawed, frozen
- 12 oz carrot thawed, frozen
- 2 Serrano peppers whole
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion and rice and cook, stirring frequently, until onion starts to turn translucent and rice starts to become a toasty golden brown, about 3-5 minutes.
- Stir in cumin, then add broth, tomato sauce and bullion and bring to a rapid boil.
- Add in the peas and carrots and serrano peppers (whole) and let the rice return to a boil.
- Cover the skillet with a lid and reduce the heat to low and let the rice simmer for 15-20 minutes, or until the liquid has been absorbed.
- Remove the pan from the heat and discard the peppers. Serve warm. Enjoy!
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
500mg
(21%)
Potassium
238mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2784IU
(56%)
Vitamin C
11mg
(12%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 500mg | 21% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2784IU | 56% |
| Vitamin C | 11mg | 12% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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