Mexican Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can whole tomatos, drained1 onion, quartered 1/3 C Extra Virgin Olive Oil2 C long-grain white rice, rinsed and drained4 cloves garlic3 slices jalapeno, canned2 C chicken broth1 Tablespoon tomato pastefresh cilantro to taste
Heat oven to 350*. Puree the tomatoes, onion, and jalapeno in a food processor until smooth. You should have 2 C puree.
Heat Oil in large dutch oven over medium heat until shimmering. Add the rice and saute, stirring frequetly, until light golden, about 10 min.
Stir in the garlic Cook until fragrant, about 15 sec. Stir in the pureed tomato mixture, broth, tomato paste. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 min. Stir after 15 min.
Fluff with fork. Fold in cilantro. Season with salt and pepper to taste.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISAJOY1.
Heat Oil in large dutch oven over medium heat until shimmering. Add the rice and saute, stirring frequetly, until light golden, about 10 min.
Stir in the garlic Cook until fragrant, about 15 sec. Stir in the pureed tomato mixture, broth, tomato paste. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 min. Stir after 15 min.
Fluff with fork. Fold in cilantro. Season with salt and pepper to taste.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LISAJOY1.
Nutritional Info Amount Per Serving
- Calories: 154.6
- Total Fat: 9.5 g
- Cholesterol: 1.3 mg
- Sodium: 261.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
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