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Mexican rice

Frank's Restaurant Style Mexican Rice

Restaurant style Mexican Rice is an tasty and easy side dish to prepare.
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Course: Side Dish
Cuisine: Mexican
Keyword: mexican Rice
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3
Calories: 240kcal

Equipment

Ingredients

  • 2/3 cup uncooked long-grain rice
  • 1/4 cup onion chopped
  • 1 roma tomato chopped
  • 1/3 cup tomato sauce or pisto or sofrito or salsa
  • 1 Tbsp vegetable oil
  • 1 ⅓ cups chicken broth
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp ground cumin or more
  • 1 tsp red chilli flakes or more
  • 1 tsp onion flakes

Optional:

  • 1/4 cup carrots
  • 1/4 cup peas
US Customary - Metric

Instructions

  • The amount of salt you need will depend on how much salt is in your chicken broth. 1/2 tsp of salt is a good starting point. After you add everything together, taste the liquid. It should taste a little salty, but after the rice cooks, it will balance out.
  • Heat oil in a large saucepan over medium heat and add onions. Cook, stirring constantly, until starting to get color. Add rice for the last 2 min. While rice is cooking, sprinkle with salt, cumin, onion, and garlic powder.
  • Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
  • Turn off heat, and wait 10 minutes without opening.
  • To serve fluff with a fork.
    I like to garnish with cilantro, lime wedges, and diced white onions

Notes

Serve with Mexican Salsa and Easy Shredded Chicken Tacos

Nutrition

Calories: 240kcal | Carbohydrates: 42g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 929mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2373IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg