Mexican Rice
serves 4
Mexican Rice
Make your own restaurant quality Mexican style rice anytime with this easy to make recipe. This rice makes a perfect side dish to all of your favorite Mexican entrees.
|
1 tablespoon oil
1/2 cup onions, chopped 2-3 cloves garlic, chopped 1 poblano chili, seeded and chopped (or 2 tablespoons canned diced green chilies) |
1 cup long grain rice
1/4 teaspoon ground cumin 2 cups low sodium chicken or vegetable broth 1 cup diced tomatoes (or 14.5 ounce diced tomatoes, no sodium added) 1/4 cup sliced olives (optional) |
- Heat oil in large skillet over medium heat. Saute onions, garlic and serrano chili peppers for about 3 minutes.
- Stir in rice and cumin. Cook stirring well about 1 minute.
- Slowly pour broth and add tomatoes. Bring to a simmer.
- Cover, reduce heat to low and simmer for 20-25 minutes. Rice should be tender and liquid absorbed.
- For a more traditional version, you can blend the tomatoes in a blender before adding them to the rice.
Calories 242, Fat 4.2g, Cholesterol 0mg, Sodium 44mg
Carbohydrates 44.5g, Fiber 2.1g, Sugars 3.4g, Protein 6.0g
Carbohydrates 44.5g, Fiber 2.1g, Sugars 3.4g, Protein 6.0g
