Mexican Rice
This is just a quick and easy Mexican rice I throw together.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 1/2 cups water
- salt and pepper to taste
- 2 cloves garlic minced
- 3/4 cup onion chopped
- 2 cups instant rice
- 2 teaspoons oil
- 4 ounces tomato sauce
- 1 can rotel tomatoes drained
- 1 fresh jalapeno pepper seeded and chopped
- 2 cubes knorr tomato bouillon with chicken
- 1 tablespoon dried cilantro chopped (optional)
- Carbohydrate 164.761555114084 g
- Cholesterol 292.320000247113 mg
- Fat 82.8210722921415 g
- Fiber 1.16308726272026 g
- Protein 74.5552357279826 g
- Saturated Fat 47.1979645863039 g
- Serving Size 1 1 Serving (1239g)
- Sodium 1186.76987042084 mg
- Sugar 163.598467851364 g
- Trans Fat 4.32709806845202 g
- Calories 1692 calories
In a small sauce pan, bring the water to a boil. Meanwhile, in a 3 qt. saucepan, heat the oil over medium-high heat. Add the onion, garlic, Rotel tomatoes, bouillon, cilantro, tomato sauce, peppers, salt, and pepper. Saute for 3 minutes. Add the water and rice to the tomato mixture; stir well. Remove from heat. Cover and let stand for 5-7 minutes. Fluff with a fork. Serve hot.
