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Restaurant Style Mexican Rice
If you want an easy and quick side dish to serve with your tacos, enchiladas, fajitas, and more. This restaurant-style Mexican rice is a perfect choice. It only takes five minutes to put together and twenty minutes to cook, so it’s done in less than 30 minutes.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
8
servings
Calories:
131 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 1 cup rice
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ .5 ounce can tomato about ½ cup
- 2 large cloves garlic
- ½ large onion
- 1½ cups chicken stock or water, plus or minus
- 2 teaspoons cumin
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- ½ cup peas frozen
Instructions
- Add the oil to a heavy-bottom saucepan that has a lid. Heat it over medium-low heat. Add the rice. Toast it for a few minutes, watching it carefully so it doesn't burn. Remove it from the burner when it has toasted.
- Meanwhile, peel the garlic and onion. Chop the onion into large pieces. Purée the vegetables with a food processor. Add them to the rice, which should be finished toasting.
- Place the tomatoes in the processor and purée them. Pour the tomatoes into a liquid measuring cup. Add enough chicken broth or water and boullion cube to the measuring cup to measure 2½ cups of liquid.
- Pour that into the rice. Add the spices and salt and pepper. Stir. Cover the pan.
- Bring the pan to a boil over medium-high heat. Reduce the heat and simmer, covered, for 20 minutes, until the rice is tender and most of the liquid is absorbed. Add the peas. Let the rice rest for five minutes. It will absorb the rest of the water and the frozen peas will be done.
Cup of Yum
Notes
- What to do With Leftovers
- Store leftovers in airtight containers in the refrigerator for 3-4 days. This rice can be frozen for longer storage but the texture may suffer.
- To reheat, microwave the rice for about 1½ minutes on high. Be sure to cover the bowl with paper towel because the rice kernels may burst if it gets too hot.
- The rice can be heated over low heat on the stove. Add a bit of water to the bottom of the saucepan so it doesn’t stick. Cover and stir often until heated through.
Nutrition Information
Calories
131kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
1mg
(0%)
Sodium
71mg
(3%)
Potassium
127mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
152IU
(3%)
Vitamin C
5mg
(6%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 131
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 71mg | 3% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.