Simple Mexican Rice
"A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1/4 cup tomato paste
- 1 3/4 cups chicken broth
- 1 cup uncooked short-grain white rice
- Carbohydrate 19.874710099798 g
- Cholesterol 322 mg
- Fat 69.2043035442871 g
- Fiber 0.769977265481934 g
- Protein 81.5914268942483 g
- Saturated Fat 18.8648958883048 g
- Serving Size 1 1 serving (492g)
- Sodium 318.208501764433 mg
- Sugar 19.104732834316 g
- Trans Fat 5.62657135544872 g
- Calories 1047 calories
Directions Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
