Mexican Rice
Try this Mexican Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1 onion, finely diced
- 1 clove garlic chopped
- 1 tablespoon oil
- 1/2 jalapeno pepper finely diced
- 1/4 teaspoon cumin toasted and ground (optional)
- 1 cup long grained rice
- 1 1/2 cups chicken broth (or vegetable broth or water)
- 1 (14 ounce) can diced tomatoes (i like fire roasted
- 1 tablespoon cilantro chopped (optional)
- 1 tablespoon lime juice (optional)
- Carbohydrate 45.185250037848 g
- Cholesterol 0 mg
- Fat 13.8758500277018 g
- Fiber 0.754249972720441 g
- Protein 4.07230000337532 g
- Saturated Fat 1.84989250363159 g
- Serving Size 1 1 Serving (71g)
- Sodium 21.4326432315337 mg
- Sugar 44.4310000651276 g
- Trans Fat 0.704072501360334 g
- Calories 326 calories
Heat the oil in a medium saucepan over medium heat, add the onio and cook until tender, about 3-5 miutes before adding the jalpen, garlic, and cumin and cooking until fragrant, about a minute.Add the rice, mix in the broth, tomatoes, salt and pepper, bring to a boil, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed and the rice is tender, about 17-20 minutes.Mix in the cilantro and lime juice and enjoy!
