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)

1. Heat oil in large skillet over medium heat. Saute onions, garlic and serrano chili peppers for about 3 minutes.
2. Stir in rice and cumin. Cook stirring well about 1 minute.
3. Slowly pour broth and add tomatoes. Bring to a simmer.
4. 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