20 Minute Mexican Rice
Recipe: #9310
April 28, 2013
Categories: Comfort Food, Dinner, Lunch, Casseroles, Side Dishes, Rice, White Rice, Mexican, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Cinco de Mayo, Entertaining, Fall/Autumn, Ladies Luncheon, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Frozen Vegetables, Make it from scratch, Spicy, Spring more
"Spice up a meal with Mexican rice, done in a jiffy!! from the local newspaper."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (216.6 g)
- Calories 213.2
- Total Fat - 4.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 292.9 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 6.6 g
- Sugars - 5.8 g
- Protein - 8.1 g
- Calcium - 37.8 mg
- Iron - 2.7 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes.
Step 2
Stir in onion and garlic; cook, stirring about 1 minute.
Step 3
Add broth and cumin.
Step 4
Heat to boiling; stir once or twice.
Step 5
Lower heat to simmer; Cover with tight fitting lid.
Step 6
Cook 15 minutes or until rice is tender and liquid is absorbed.
Step 7
Combine tomato paste and 1 tablespoon water.
Step 8
Stir tomato mixture, peas and carrots into rice; fluff with a fork
Tips & Variations
No special items needed.
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