Restaurant Style Mexican Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Vegetable Oil, 2 tbspOnions, raw, .25 cup, choppedrice, 1 cup drySalt, 2 tsp (eyeball it)Cumin seed, 2 tsp (eyeball it)Tomato Sauce, .5 cupChicken Broth, 1.5 cup
Rinse your rice first and let it dry. (you can skip this step but the rice wont be as fluffy)
Put a pot over medium high heat. Saute onions in hot oil until just golden. Add rice and toast rice for a couple of minutes. All grains should be turning white some will be browned. stir in your salt and cumin. Add in the broth and tomato sauce, give it a stir. Bring the pot to boiling. Immediately turn down the heat to the lowest setting, cover and cook for 20 minutes. After 20 minutes, turn off the heat and let sit covered for 5 more minutes. Fluff the rice, if you like a little more seasoning, add some salt/cumin to taste.
Serving Size: Makes 6 servings of 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.
Put a pot over medium high heat. Saute onions in hot oil until just golden. Add rice and toast rice for a couple of minutes. All grains should be turning white some will be browned. stir in your salt and cumin. Add in the broth and tomato sauce, give it a stir. Bring the pot to boiling. Immediately turn down the heat to the lowest setting, cover and cook for 20 minutes. After 20 minutes, turn off the heat and let sit covered for 5 more minutes. Fluff the rice, if you like a little more seasoning, add some salt/cumin to taste.
Serving Size: Makes 6 servings of 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user SLEEPAWAYCAMPR.
Nutritional Info Amount Per Serving
- Calories: 160.6
- Total Fat: 4.8 g
- Cholesterol: 1.2 mg
- Sodium: 1,123.5 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 1.2 g
- Protein: 2.7 g
Member Reviews