Mexican Rice

Name: Mexican Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican, Latin American, American
Ingredients: Neutral cooking oil; 2 cups Jasmine rice or other long/medium grain rice; Half a white or yellow onion is; 4 cups hot water; Tomato paste, roughly half of a small can; Caldo de tomate con sabor de pollo (Mexican tomato and chicken bouillon powder form); Cumin powder; Salt; Pepper

5 steps

Prep:15minCook:40min

Authentic, quick and easy Mexican rice.

Updated at: Fri, 24 May 2024 16:27:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories129.7 kcal (6%)

Total Fat1.4 g (2%)

Carbs26.2 g (10%)

Sugars0.8 g (1%)

Protein2.5 g (5%)

Sodium141.2 mg (7%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

neutral cooking oil

2 cupsJasmine rice

or other long/medium grain rice

0.5white onion

or yellow

4 cupswater

hot

Tomato paste

roughly half of a small can

tomato chicken bouillon granules

mexican tomato and chicken bouillon powder form

cumin powder

salt

pepper

Instructions

Step 1

Preheat oven to 350°

Step 2

Preheat a couple tablespoons of oil in a large frying pan at a medium/low heat. Sauté onion and rice until lightly toasted. Stir every couple minutes to prevent burning and adjust heat as needed. The rice should not make popping sounds.

Step 3

Once toasted, add rice to a 9x13 baking dish. Add hot water. Stir in tomato paste, Mexican bouillon, cumin, salt, pepper thoroughly. Taste, add more as needed.

Step 4

Cover tightly with foil and bake for about 40 minutes at 350°.

Step 5

Optional spices to add to or use in place of bouillon: paprika, chili powder, oregano, cayenne if you want heat. To make vegetarian, substitute vegetarian stock/bouillon for Mexican bouillon and add the optional spices.

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