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Mexican Rice II Recipe

Recipe by: Mommyto2

"This is a wonderful side dish for any Mexican dinner."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook25 m
  • Ready In30 m
  • 1Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  • 2Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 291 cals
  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth
Nutrition

Amount per serving ( 5 total)

  • Calories:
    291
    15%
  • Fat:
    11
    17%
  • Carbs:
    42.4
    14%
  • Protein:
    4.8
    10%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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