Steph's Basic Mexican Rice Modified

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 213.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 741.2 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.8 g

View full nutritional breakdown of Steph's Basic Mexican Rice Modified calories by ingredient
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A classic with lots of extra beans for protein A classic with lots of extra beans for protein
Number of Servings: 10


    2 T. olive oil
    1/2 whole large onion, chopped
    3 cloves Garlic, minced
    2 cups brown rice
    2 cans tomato sauce (8 oz. each)
    2 cups beef broth
    1 14.5 oz. can diced tomatoes
    1 tsp. cumin
    1 tsp. Kosher salt
    Fresh cilantro, chopped
    5 cups black beans

    Note: I cook my own beans, so I'm not sure how this would convert with canned beans (probably about three cans??)


Heat oil in large skillet. Add onions and garlic, then cook for 3-4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for three minutes. Add tomato sauce and tomatoes. Stir to combine and let cook for two minutes. Finally, add broth, salt and cumin and bring to a boil. Reduce heat to low, cover, and simmer for 40-50 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky. Add beans when rice is nearly done. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately. (Idea: squeeze a lime over the top before sprinkling cilantro. Add cheddar cheese to the top!)

Number of Servings: 10

Recipe submitted by SparkPeople user QUETZALGIRL.

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