Mexican Style Rice

Mexican Style Rice

4.2 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.2
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 621.8 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Mexican Style Rice calories by ingredient


Introduction

Just like the rice you get at Mexican restaurants. Delicious alongside any Mexican meal. Just like the rice you get at Mexican restaurants. Delicious alongside any Mexican meal.
Number of Servings: 4

Ingredients

    1 cup brown rice
    1 1/2 teaspoons chili powder
    1/2 teaspoon salt
    1/4 teaspoon each oregano & cumin & garlic powder
    1 tablespoon dry onion
    Dash red pepper (optional)
    8 oz tomato sauce or 1 cup chopped fresh or canned tomatoes
    2 1/4 cups water

Directions

Combine all ingredients and bring to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook for a full 50 minutes.





Member Ratings For This Recipe


  • no profile photo

    Good
    1 of 1 people found this review helpful
    Very tasty and easy to make. I used Instant Brown Rice and reduced the cooking time, basically following the cooking time guidelines on the box, and it turned out great. Was relieved that it had plenty of taste without being too spicy. Goes great with the recipe for Mexican Chicken Breast. - 4/26/13


  • no profile photo

    Very Good
    Great recipe! I made this in my rice cooker for extra easiness. It's a great side for quesadillas with low-fat cheese or you can mix two servings with sour cream for an easy meal. - 10/2/12


  • no profile photo


    I do not know what the TVP stands for? - 9/22/11

    Reply from BUDGETMOM (4/15/12)
    I'm sorry - I had TVP added for extra protein. It has been taken out of the recipe.



  • no profile photo

    Incredible!
    Easy to make, quick and hearty! My family loved it!! - 8/30/11


  • no profile photo

    Very Good
    very good - 5/14/10