Mexican-Style Rice

Name: Mexican-Style Rice
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 cup cooked long-grain rice; ½ teaspoon garlic powder; ½ teaspoon ground cumin; ¼ cup chopped onion; 2 cups chicken broth; ½ cup tomato sauce; salt and ground black pepper to taste

Marrekus and Krysten Wilkes Website

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This recipe for an authentic Mexican-style rice is easy to make and tastes just like what you have had in restaurants. Start by toasting long-grain rice in a hot pan with vegetable oil. Then season with garlic powder, cumin and chopped onion. Chicken broth and tomato sauce are added as the liquids to cook the rice the rest of the way. It’s is a great side dish for Mexican meals and is ready to serve in 30 minutes. This is the perfect side to pass on Taco Tuesday along with a big bowl of black beans or refried beans!

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Directions

Mealthy Tip

Normally rice is cooked in water and then seasoned. In this recipe broth and tomato sauce are the cooking liquid, infusing flavor into every grain of rice!

Nutrition Facts

Per Serving: 136 calories; 7g fat; 15.5g carbohydrates; 3g protein; 2mg cholesterol; 754mg sodium.

Full nutrition

Amount Per Serving
Calories 136		Calories from Fat66
% Daily Value*
Total Fat 7g		11%
	Saturated Fat1g	3%
	Trans Fat0.2g
	Polyunsaturated Fat4.5g
	Monounsaturated Fat1.7g
Cholesterol 2mg		1%
Sodium 754mg		31%
Total Carbohydrate 15.5g		5%
	Dietary Fiber1g	4%
	Sugars2.3g
Protein 3g

Vitamin A3%		Vitamin C5%
Calcium2%		Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Mexican Sides No Meat Rice Tomato Sauce

Reviews

4.5out of 5 Stars

(4 Reviews)

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What others are saying

Jessica Scott says:

I tried this delicious Mexican rice, it is perfect for taco night! This version tastes just like at my favorite restaurant. This should definitely be your go-to, fail proof recipe.

Greg Jones says:

This Mexican rice was so good, I made two batches. I served it with shredded pork tacos, also from Mealthy. It made for a perfect meal.

Phil Mauracher says:

We put Rotel in a blender. Added .75 cup instead of .5 cup. Yum!!

Charlotte Lasek says:

I’m confused! The ingredients list says “1 cup COOKED” rice but the description talks about how the rice cooks in the tomatoes. Is it 1 cup UNCOOKED rice?? That would make a lot.