Mexican Rice

Serves: 10
Total Calories: 125
Prep time:
Cook time:
Total time:


3 tablespoons oils
1 1/2 cups long grain rice
1/2 cup onion, diced
1 clove garlic, minced
1 cup diced tomato
1/2 teaspoon salt
2 cubes chicken bouillon
3 cups boiling water


In a 10” Dutch oven, sauté rice in hot oil until golden brown. Add onion, garlic, and tomato; stir while cooking 2 to 3 minutes. Add salt and bouillon cubes, which has been dissolved in 3 cups boiling water.

Bring to a boil and continue boiling for 5 minutes. Cover and reduce heat. Simmer 20 minutes or until the liquid is absorbed.

Nutritional Facts:

Serves: 10
Total Calories: 125
Calories from Fat: 41

This Mexican Rice recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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