Mexican Rice

Name: Mexican Rice
Cuisine: Mexican, Latin American, American
Ingredients: 2 15 oz can diced tomatoes; 1 onion, quartered; 3 jalapeños; ⅓ cup vegetable oil; 2 cups long-grain white rice, rinsed; 4 cloves garlic, minced; 2 cups chicken broth; 1 Tbsp tomato paste; 1½ tsp salt; ½ cup cilantro, minced

4 steps

Try subbing 2 poblano peppers for jalapeños.

Updated at: Thu, 17 Aug 2023 05:13:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories284.4 kcal (14%)

Total Fat10.3 g (15%)

Carbs43.1 g (17%)

Sugars1.3 g (1%)

Protein5 g (10%)

Sodium796.4 mg (40%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 x 15 ozcan diced tomatoes

1onion

quartered

3jalapeños

⅓ cupvegetable oil

2 cupslong-grain white rice

rinsed

4cloves garlic

minced

2 cupschicken broth

1 Tbsptomato paste

1 ½ tspsalt

½ cupcilantro

minced

Instructions

Step 1

Oven 350, rack in middle. Process tomatoes and onion in food processor until smooth, about 15 sec. Transfer to measuring cup and check to equal 2 cups. Mince jalapeños/ poblanos and set ⅓ aside.

Step 2

Heat oil in Dutch oven over med-high heat for 1-2 min. Add rice and stir often until golden and translucent, 6-8 min.

Step 3

Reduce heat to med. Stir in garlic and ⅔ peppers and cook until fragrant, about 1½ min. Stir in tomato mixture, broth, tomato paste, and salt. Increase heat and bring to a boil.

Step 4

Cover pot, transfer to oven and cook until rice is tender 30-35 min, stirring after 15 min. Stir in cilantro and remaining peppers.