Mexican Rice
Add this well-seasoned restaurant-style Mexican rice to your Mexican or Tex-Mex menu.
Ingredients
- 2 ½ tbsp vegetable oil, or part oil and part bacon drippings
- 1 cup long-grain rice
- 1 14.5-ounce can tomatoes, diced
- 1 small onion, coarsely chopped
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ green bell pepper , finely chopped, or mild or hot chile
- chopped fresh cilantro, for garnish
Instructions
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the rice and continue cooking, stirring frequently, for 4 to 6 minutes, or until golden brown.
- Meanwhile, combine the tomatoes, onion, and garlic in a food processor or blender. Process until somewhat smooth. Pour the tomato mixture into the rice along with the chicken stock. Add the cumin, salt, and ground black pepper. If the chicken stock was not unsalted, taste before adding salt. Add the diced bell pepper or chile. Bring to a simmer. Reduce the heat to low and cover the pan. Cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff and serve with chopped fresh cilantro.
Nutrition
Calories: 282kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 315mgPotassium: 115mgFiber: 1gSugar: 4gVitamin A: 59IUVitamin C: 14mgCalcium: 24mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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