Mexican Rice
Love this rice!! I've made this countless times, and usually make it in a wok. Very versatile and can add many things to the rice like meat, veges. etc. I almost always add more cumin.
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 0
side dish
meatless
vegetarian
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 3/4 tsp. cumin
- 1 1/2 tsp. salt
- 3 c. long grain rice
- 1/2 onion, cut in rings
- 6 tbsp. oil
- 1 large onion , chopped
- 3 cloves garlic , minced
- 4 1/4 c. chicken broth , hot
- 4 tomatoes, peeled finely chopped, partially seeded
- 1 green pepper cut in rings
- Carbohydrate 315.124247671701 g
- Cholesterol 3910 mg
- Fat 796.807875981062 g
- Fiber 20.2208464469572 g
- Protein 1003.55420619143 g
- Saturated Fat 227.097529144098 g
- Serving Size 1 1 recipe (5873g)
- Sodium 3691.94952375437 mg
- Sugar 294.903401224744 g
- Trans Fat 67.7518971824025 g
- Calories 12704 calories
In medium saucepan, saute sliced onion in oil until tender. Remove and set aside. Saute chopping onion and garlic in remaining oil until tender. Add rice. Cook and stir until golden. Stir in chicken broth, tomato, salt and cumin. Arrange sliced onion and green pepper on top. Cover. Simmer over low heat about 25 mins., until rice is tender and liquid is absorbed.
