Mexican Rice from Serrano's Cafe--Modified
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 66.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 184.3 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.6 g
- Protein: 1.1 g
View full nutritional breakdown of Mexican Rice from Serrano's Cafe--Modified calories by ingredient
Introduction
A friend gave me this recipe, and the original is delicious. However, it's also got 2 tbsp of oil and 1 tbsp of butter. So I eliminated the butter and substituted the 2 tbsp of oil for 1 tbsp of extra virgin olive oil. I also doubled the carrots and onions. A friend gave me this recipe, and the original is delicious. However, it's also got 2 tbsp of oil and 1 tbsp of butter. So I eliminated the butter and substituted the 2 tbsp of oil for 1 tbsp of extra virgin olive oil. I also doubled the carrots and onions.Number of Servings: 6
Ingredients
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1 cup of white, long grain rice
1/2 white onion, minced
1 clove of garlic, minced
1 carrot, minced
1 tsp tomato bouillon
1 tbsp extra virgin olive oil
2 cups water
Salt and pepper to taste
Directions
Makes 6 servings.
Rinse rice under cold water until the water is clear. Dry the rice. In a pan with a tight fitting lid, add the oil. Make sure the pan is hot. Add the minced onion, minced garlic, minced carrot, salt, and pepper. Saute on high for a few minutes or until the onions turn yellow-brown and the carrots start to soften. Add rice and stir for 5 minutes. Try to brown the rice. Add water. Add the tomato bouillon and mix a little. Avoid stirring too much. Bring the water to a boil, then turn the heat down to the lowest setting possible. Cook for 20 minutes. Take it off the heat and let it set (setting time is not included in the cooking time). Mix a little and serve.
NOTE: You may choose to add more oil or add butter if you would like. You may also add complementary vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user SUPERRICEPANDA.
Rinse rice under cold water until the water is clear. Dry the rice. In a pan with a tight fitting lid, add the oil. Make sure the pan is hot. Add the minced onion, minced garlic, minced carrot, salt, and pepper. Saute on high for a few minutes or until the onions turn yellow-brown and the carrots start to soften. Add rice and stir for 5 minutes. Try to brown the rice. Add water. Add the tomato bouillon and mix a little. Avoid stirring too much. Bring the water to a boil, then turn the heat down to the lowest setting possible. Cook for 20 minutes. Take it off the heat and let it set (setting time is not included in the cooking time). Mix a little and serve.
NOTE: You may choose to add more oil or add butter if you would like. You may also add complementary vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user SUPERRICEPANDA.