Restaurant-Style Mexican Rice
Created by SweetsnStuff on September 5, 2017
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #27959
Ingredients
- 2 tablespoons butter
- 200 grams dry long-grain brown rice (I like Uncle Ben’s Long-Grain, 1 cup dry)
- 1 yellow onion, chopped (small onion, about 1/2 cup)
- 2 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- Cayenne pepper, pinch
- 1/2 cup tomatoes, diced (fire roasted tomatoes with liquid)
- 2 tablespoons diced green chiles (with liquid, canned is best for this recipe)
- 1 tablespoon tomato paste
- 2 cups chicken broth
How to Make
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Step 1: In a large pot over medium heat add rice and cook 5 minutes. Add onion and cook until onion is tender, about 3-4 minutes. Add garlic and cook 1 additional minute.
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Step 2: Add the remaining ingredients, bring to a boil. Reduce heat to a low-boil, cover and simmer until rice is tender and most of the liquid is absorbed, about 20 minutes.
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Note, some long grain rice takes longer than others to cook. Uncle Ben's takes about 20 minutes
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Step 3: Fluff with a fork and serve. If desired, garnish with chopped cilantro.
Nutritional Facts
- Serving Size: 1 (237.5 g)
- Calories 226.6
- Total Fat - 8.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 15.3 mg
- Sodium - 1027.6 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 5.4 g
- Sugars - 6.1 g
- Protein - 8.9 g
- Calcium - 84.1 mg
- Iron - 2.2 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg