Try this Killer Mexican Rice recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large skillet over medium heat.
Add onions and cook for 3 to 4 minutes.
Reduce heat to low and add rice and garlic. S
tir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes.
Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes.
Finally, add broth and stir together.
Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor!
Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 194 | ||
Calories from Fat: 39 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 391.4mg | 13 % | |
Potassium 229.1mg | 6 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 32.3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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