Mexican Rice
This is my Grandma's recipe. Don't tell her I let out the secret! Warning: once you make this easy recipe, you will be asked to make it over and over again.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3 tablespoons vegetable oil
- 8 ounces tomato sauce
- 1/2 teaspoon garlic salt
- 1 cup frozen corn
- 5 cups chicken broth
- 3 cups long grain rice
- 1 whole sweet onion chopped
- 5 cloves fresh garlic, peeled minced
- 2.5 tablespoons ground cumin
- 1/2 tablespoon kosher salt
- Carbohydrate 63.8576918445471 g
- Cholesterol 0 mg
- Fat 6.76976351911286 g
- Fiber 3.85508656786214 g
- Protein 8.04249808063138 g
- Saturated Fat 0.747698045019844 g
- Serving Size 1 1 Serving (308g)
- Sodium 1004.40517651072 mg
- Sugar 60.0026052766849 g
- Trans Fat 0.583771808173944 g
- Calories 343 calories
1. In a large (5 qt) Saute pan, add vegetable oil on high heat. Saute Garlic for about 30 seconds (until slightly brown). Add the chopped onion and saute for about 5 to 10 minutes, until slightly browned. 2. While still on high, add rice. Saute rice with onions for about 5 minutes. 3. Pour in chicken broth and tomato sauce. Add ground Cumin, Salt and garlic salt. Mix well, cover and bring to a boil. Once boiling, set heat to low. 4. After about 10 minutes, stir in frozen corn and mix well. Make sure to mix rice from bottom of pan to avoid burning. Cover rice again and cook another 5 to 10 minutes or until rice is done. Uncover rice, fluff with fork and serve.
