Mexican Rice

4.3 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 95.2
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 315.9 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.5 g

View full nutritional breakdown of Mexican Rice calories by ingredient
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Number of Servings: 6


    2 TBSP. Vegetable Oil
    1 cup uncooked long-grain rice
    1 tsp. Garlic Salt
    1/2 tsp. ground cumin
    1/4 cup chopped onion
    1/4 cup grated carrot
    1/2 tomato sauce, no salt added
    2 cups chicken broth, fat free


1. Heat oil in large skillet or saucepan over med. heat.
2. Add rice. Cook stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt and cumin.
3. Stir in onions and carrot. Cook until tender.
4. Stir in tomato sauce and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20 -25 minutes.
5. Fluff with fork and serve

Number of Servings: 6

Recipe submitted by SparkPeople user SVHICKS.

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Member Ratings For This Recipe

  • good - 3/30/14

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  • I was out of onion and carrots and I only had a can of diced tomatoes. It was really good anyway! - 4/19/11

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  • This was good, I doubled the recipe and took to work. I added red bell peppers and chili powder to it. Didn't have chicken broth so used cubes, 3 to 4 cups of water .My rice was a little "mushy" though may try medium grain next time as I love the sticky texture that it gives. - 7/21/09

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  • My family loved it. Came out perfect. Just make sure to use the 2 cups of broth like the recipe states then you won't get crunchy rice. :D - 11/24/08

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  • My family liked this the only thing that they did not like was the hardness of the rice. Next time I will try to use brown minute rice. I also did not add all the chicken broth. I used about 1 1/4 cups. - 6/3/08

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