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Mexican Rice
Perfectly seasoned Mexican rice like you find at your favorite restaurant-but with no MSG!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Mexican, Spanish
Servings:
6
cups
Calories:
323
kcal
Author:
Anecia Hero
Ingredients
2
cups
long grain white rice
3
tablespoons
oil
vegetable or canola
1½
cups
tomato sauce
3
cups
broth
chicken or vegetable
2
teaspoons
chile powder
1
teaspoon
garlic powder
½
cup
frozen peas
thawed (optional)
½
large
carrot
, or red bell pepper; chopped fine (optional)
cilantro
garnish; (optional)
Instructions
In a large stockpot on medium heat, add oil and rice; cook until it begins to turn slightly brown (5-8 minutes)
Add remaining ingredients; combine well; bring to boil
Once mixture has reached boiling point; cover, reduce heat to simmer; simmer for 20-25 minutes
Option: add green peas and chopped carrots or red bell pepper combine well; plate and serve
Notes
Do not rinse the rice first!
There is no salt added to this recipe; feel free to add salt once the rice is done
If doubling the recipe, brown the rice in two batches, then put all the browned rice in a big stockpot and cook
Nutrition
Serving:
1
cup
|
Calories:
323
kcal
|
Carbohydrates:
57
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
810
mg
|
Potassium:
341
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1808
IU
|
Vitamin C:
9
mg
|
Calcium:
32
mg
|
Iron:
1
mg