Mexican Rice


Serves: 4
Total Calories: 473

Ingredients

2 teaspoons corn oil, olive oil, or other vegetable oil
1 cup long-grain white rice
1/2 medium white onion, finely chopped
2 cloves garlic (medium), finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 pound plum tomato, peeled and finely chopped
2 cups canned fat-free reduced-sodium chicken broth
2 tablespoons chopped fresh cilantro

Directions:

1. In a 4-quart saucepan, heat the oil over medium heat. Add the rice and cook, stirring, until golden, about 4 minutes. Add the onion, garlic, cumin, and salt. Cook, stirring, until the onion softens, about 3 minutes. Add the tomatoes and cook until the juices evaporate and the mixture is nearly dry, 3 to 4 minutes. Add the broth all at once and stir to settle the rice. Bring to a boil.

2. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Remove from the heat and let stand 6 to 8 minutes. Fluff the rice and stir in the cilantro. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 473
Calories from Fat: 44

This Mexican Rice recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans




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