Rosa's Mexican Rice

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 134.4
  • Total Fat: 7.5 g
  • Cholesterol: 3.1 mg
  • Sodium: 610.2 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Rosa's Mexican Rice calories by ingredient


Introduction

Having grown up in a Texas border town, this is still a staple in our house. I still make it the same way my Abuelita (Grandma) taught me to make it. Having grown up in a Texas border town, this is still a staple in our house. I still make it the same way my Abuelita (Grandma) taught me to make it.
Number of Servings: 4

Ingredients

    2 tablespoons of vegetable oil
    1 cup of long grain rice
    2 1/2 cups hot chicken or vegetable broth.
    cumin to taste
    chili powder to taste
    1 clove of garlic chopped
    1/2 onion chopped (I like the Spanish Yellow onion for my rice)
    1 med tomato chopped
    chopped cilantro (I eyeball it)
    1/4 wedge fresh lime juice
    *or* in lieu of cumin, chili powder, garlic, onion, tomato, and cilantro, you could use one can (drained) of Rotel (any variety, but I like the Mexican Lime and Cilantro)

Directions

Heat the oil in a large skillet. Add the rice and sauté until opaque - about 3 minutes. Add the onion, tomato and garlic, squeeze of lime and sauté 1 to 2 minutes more. Add the the spices to the hot broth (I do this so it will dissolve better) and then add the hot broth to the rice (it's going to sputter and sizzle quite a bit). Bring to a boil, then lower the heat. Add your cilantro and stir lightly, cover and simmer for about 15 to 20 minutes or until liquid is absorbed. Do not stir the rice while it's cooking. When it's done, fluff with a fork.

Number of Servings: 4

Recipe submitted by SparkPeople user RICALLE.