Spicy Mexican Rice
Recipe: #26587
July 19, 2017
Categories: Side Dishes, Rice, One-Pot Meal, Sunday Dinner, Gluten-Free, Low Cholesterol No Eggs, Sugar-Free, Canned Tomatoes, Spicy, Kosher Meat, more
"Your could add in some cooked chicken, onions and/or some frozen vegies, this is good"
Ingredients
Nutritional
- Serving Size: 1 (238.9 g)
- Calories 282.1
- Total Fat - 13 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 1092.4 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 5.8 g
- Sugars - 7.1 g
- Protein - 9.7 g
- Calcium - 85.2 mg
- Iron - 2.3 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over medium heat.
Step 2
Add the rice and gently stir until rice begins to lightly brown.
Step 3
Add the onion, jalapeno, garlic, salt, and cumin and stir the rice til it looks golden.
Step 4
Add the tomato sauce and chicken broth and turn the heat up to medium high.
Step 5
Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
Step 6
Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro. Sprinkle green onions on top. Serve.
Tips
No special items needed.