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Restaurant-Style Mexican Rice

1/3

Restaurant-Style Mexican Rice

2/3

Restaurant-Style Mexican Rice

3/3

By thekitchn.com

Restaurant-Style Mexican Rice

Cook:25min

If you love a rich and flavorful rice side dish to round out Taco Tuesday this tomatoey Mexican rice is it!

Updated at: Mon, 07 Jun 2021 11:29:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

68

Moderate

Glycemic Load

40

High

Nutrition per serving

Calories385.6 kcal (19%)

Total Fat13.4 g (19%)

Carbs59 g (23%)

Sugars4.4 g (5%)

Protein7.5 g (15%)

Sodium625 mg (31%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 28 ouncecan whole peeled tomatoes

medium, peeled and coarsely chopped

2 cupslow-sodium chicken broth

1 ½ teaspoonskosher salt

½ teaspoonground cumin

⅓ cupcooking oil

neutral, such as canola or safflower, or rendered lard

2 cupslong-grain white rice

1jalapeño chile peppers

or serrano, seeded and minced

4 clovesgarlic

¼ cupfresh cilantro

2juice of limes

medium, plus more wedges for serving

Instructions

View on thekitchn.com

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Notes

1 liked

0 disliked

Delicious

Easy

Go-to

Makes leftovers

One-dish

Dana :)· 3 years ago

Makes leftovers

Honestly this is way better than the rice I get from most of the taco shops in my area - and I’m in LA! I might just like more tomato forward recipes and this is SO flavorful. It also makes a ton for my household of two so we eat it with beans, with eggs, by itself, or in wraps/burritos. Be careful with the peppers you use - one time I had really spicy peppers and the rice was VERY HOT 🌶 I usually make it with “no-chicken” better than bouillon for the broth, but I’m sure it’s great with regular chicken broth.