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Mexican Rice III Recipe

Recipe by: ALANASMOM

"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook25 m
  • Ready In30 m
  • 1In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 158 cals
  • 1 cup long grain white rice
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chicken broth
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, halved
Nutrition

Amount per serving ( 5 total)

  • Calories:
    158
    8%
  • Fat:
    2.8
    4%
  • Carbs:
    29.1
    9%
  • Protein:
    3.4
    7%
  • Cholesterol:
    1
    < 1%

Based on a 2,000 calorie diet

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