Mexican Red Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tbsp olive oil1 small onion finely chopped2 garlic cloves, minced2 cups long-grain white rice1 tsp achiote powder1 bay leaf2 cups canned crushed tomatoes2 1/2 cups low-sodium chicken broth
heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder and bay leaf. Cook and stir until the rice is opaque, about 2 minutes.
Add the tomatoes and broth, stiring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to low, cover, and cook until the rice is tender, abou t20-25 minutes. Uncover, fluff with a fork and serve.
Makes 4-6 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user PROMETHEA330.
Add the tomatoes and broth, stiring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to low, cover, and cook until the rice is tender, abou t20-25 minutes. Uncover, fluff with a fork and serve.
Makes 4-6 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user PROMETHEA330.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 369.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.4 g
- Protein: 3.0 g
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