Mexican Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups white long grain rice (not parboiled)water (for rinse)1/4 cup canola oil2-3 plum tomato3 cloves garlic1/4 large white spanish onionOne packet goya sazon seasoning3 cans of chicken broth
Put rice in bowl and cover with at least 1 ince of water
stir then drain. Repeat until most of water is relatively clear.
Drain.
In large pot, heat canola oil over med/high heat.
Carefully add drained rice. Cook about 5 minutes, stirring frequently to fry the rice (do not let get brown).
In a blender, add tomatos, one can of broth, garlic and onion. Blend well.
Add the blended tomatos to the rice, stir. Allow to soak this in about 5 minutes.
Add the remaining 2 cans of broth, and one packet of goya sazon seasoning. Bring to a boil. Cover and reduce heat to low. Cook 40 minutes.
Serving Size: Makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LYNNRIVERA.
stir then drain. Repeat until most of water is relatively clear.
Drain.
In large pot, heat canola oil over med/high heat.
Carefully add drained rice. Cook about 5 minutes, stirring frequently to fry the rice (do not let get brown).
In a blender, add tomatos, one can of broth, garlic and onion. Blend well.
Add the blended tomatos to the rice, stir. Allow to soak this in about 5 minutes.
Add the remaining 2 cans of broth, and one packet of goya sazon seasoning. Bring to a boil. Cover and reduce heat to low. Cook 40 minutes.
Serving Size: Makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user LYNNRIVERA.
Nutritional Info Amount Per Serving
- Calories: 104.5
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 517.0 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
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