Los Angeles Mexican Rice
Created by dienia b on October 17, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #43785
Ingredients
- 1 tablespoon olive oil
- 7 ounces dry long grain white rice (1 cup)
- 1/2 cup onion, minced
- 2 garlic cloves, crushed
- 2 cups chicken stock
- 1 Roma tomato, chopped
- 1 jalapeno, whole, pierced
- 1/4 cup tomato sauce
- 1/4 teaspoon ground cumin, to taste
- 1/2 teaspoon salt, to taste
- 1/8 teaspoon pepper
How to Make
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Step 1: Heat olive oil in a large skillet . Add the rice and stir until all the rice is lightly coated with the oil.
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Step 2: Add onions and jalapeno.
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Step 3: When the rice is almost all opaque, add the garlic and saute for a few minutes.
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Step 4: Add the chicken stock and the remaining ingredients.
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Step 5: Stir and cover.
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Step 6: Let cook on very low for 20 minutes.
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Step 7: Take off heat and let stand 5 minutes covered.
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Step 8: Season to taste adding more cumin if you like. (They have a teaspoon, too much for this chicky!)
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Step 9: Fluff.
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Step 10: Remove jalapeno to the side for lucky person to eat.
Nutritional Facts
- Serving Size: 1 (267.1 g)
- Calories 269.7
- Total Fat - 5.4 g
- Saturated Fat - 1 g
- Cholesterol - 3.6 mg
- Sodium - 548.7 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 2.3 g
- Sugars - 5.4 g
- Protein - 7.4 g
- Calcium - 34 mg
- Iron - 2.7 mg
- Vitamin C - 35.1 mg
- Thiamin - 0.3 mg