Mexican Rice
- Number of Servings: 5
Ingredients
3 tablespoons vegetable oil1 cup uncooked long-grain rice1 teaspoon garlic salt1/2 teaspoon ground cumin1/4 cup chopped onion1/2 cup tomato sauce2 cups chicken broth
1. Heat 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.
2. Stir 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.
Makes 5 1/2-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user RICHANEY.
2. Stir 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.
Makes 5 1/2-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user RICHANEY.
Nutritional Info Amount Per Serving
- Calories: 211.9
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 583.3 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 0.6 g
- Protein: 4.1 g
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