Easy Mexican Rice
Try this Easy Mexican Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/2 tsp cumin
- 2 tsp olive oil
- 11/2 cups chicken broth
- 1/2 onion - diced
- 1 cup (medium or long grain) uncooked white rice
- 1 tsp garlic salt (or 1/2 tsp garlic powder + 1/2 tsp sa
- 14 oz can mexican diced tomatoes (diced tomatoes with green
- Carbohydrate 0.058065 g
- Cholesterol 1265 mg
- Fat 254.6037293741 g
- Fiber 0.01378125 g
- Protein 313.743375625 g
- Saturated Fat 72.7750180207091 g
- Serving Size 1 1 Serving (1687g)
- Sodium 1180.89841666665 mg
- Sugar 0.04428375 g
- Trans Fat 21.6090493333089 g
- Calories 3632 calories
Heat the olive oil over medium-high heat in a large skillet (needs to have a fitting lid). Add the onion and sauté for 2-3 minutes until just tender.Add the rice and stir, letting the rice toast slightly until it becomes a light brown. While it's toasting add the garlic salt and cumin and keep stirring.Add the can of Mexican diced tomatoes (including the juices) and the chicken broth, stir and bring mixture to a boil.Reduce heat to low, cover and let simmer for about 20 minutes.Fluff with fork, and enjoy!
