Mexican Rice I
"Easy to prepare and the flavor of Mexico is in your kitchen!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 1/2 cups water
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons vegetable oil
- 1/2 small small onion diced
- 2/3 cup uncooked long-grain rice
- 1/2 teaspoon ground cumin
- 3 ounces canned diced tomatoes
- Carbohydrate 21.1543265731111 g
- Cholesterol 0 mg
- Fat 1.09758107754139 g
- Fiber 0.622839273906788 g
- Protein 1.99497341786778 g
- Saturated Fat 0.118513257325874 g
- Serving Size 1 1 to 8 serving (105g)
- Sodium 6.65830949033681 mg
- Sugar 20.5314872992043 g
- Trans Fat 0.0506670337240295 g
- Calories 104 calories
Directions In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
