Mexican Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 T vegetable or olive oil1 C uncooked long grain white rice1 t garlic salt1/2 t ground cumin1/4 C chopped onion1/2 cup prepared tomato sauce2 cups chicken broth1 15.5 oz can of kidney or black beans (optional)
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.
3. I you're adding beans, rinse and drain. Add to the rice with about 10 minutes left until finished.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MKRUPAR2000.
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.
3. I you're adding beans, rinse and drain. Add to the rice with about 10 minutes left until finished.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MKRUPAR2000.
Nutritional Info Amount Per Serving
- Calories: 360.2
- Total Fat: 10.9 g
- Cholesterol: 2.5 mg
- Sodium: 1,261.5 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 7.6 g
- Protein: 11.0 g
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