Mexican Rice
Mexican Rice makes a hearty side dish for so many recipes! It’s almost a staple. Add it to your next lunch or dinner for more of that authentic Mexican flavor.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 cup long-grain rice rinsed
- ½ medium onion chopped
- 2 cloves garlic finely minced
- 1 can tomato sauce 8 oz.
- 2 ¼ cups chicken broth
- ½ tablespoon granulated chicken bouillon
- ½ tablespoon granulated tomato-chicken bouillon
Instructions
- In a medium saucepan, heat the oil over medium heat. Stir in the rice and onion. Cook, stirring occasionally until the rice begins to puff and turn golden.
- Stir in the garlic. Carefully pour in the tomato sauce, chicken broth, chicken bouillon, and tomato-chicken bouillon. Stir to combine ingredients. Bring the mixture to a boil, cover, and reduce the heat to low. Cook for 20 minutes.
- Remove the pan from the heat and allow to stand for 5 minutes before fluffing the rice with a fork.
- Serve immediately.
Notes
- Make the flavors pop by adding a squeeze of lime juice to the rice after cooking.
- For best results, once the rice mixture has come to a boil and the lid is placed on top - DO NOT PEEK!
- If desired, add some chopped green bell pepper or jalapeno pepper and /or a chopped Roma tomato when adding the broth.
- Try this recipe topped with chopped cilantro - or try stirring some into the rice while it cooks!
Nutrition
Calories: 172kcal | Carbohydrates: 32g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1074mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg
