You are here

Mexican Rice

Magical.Palate's picture
  Onion 1 Small, finely chopped
  Butter/Margarine 3 Tablespoon
  Long grain white rice 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Tomatoes 2 Medium, peeled, seeded, and chopped
  Chicken broth 1 1⁄2 Cup (24 tbs) (Regular Strength)
  Canned green chilies 2 , chopped
  Chopped fresh coriander 2 Tablespoon (Cilantro)
  Pimento stuffed green olives 1⁄2 Cup (8 tbs), sliced
  Salt To Taste
  Pepper To Taste

In a 2-quart pan over medium heat, cook onion in butter until soft.
Add rice and garlic; cook, stirring occasionally, until rice is golden (about 5 minutes).
Add tomatoes, broth, chiles, and salt and pepper to taste.
Cover and bring to a boil; reduce heat and simmer until rice is al dente and all liquid is absorbed (about 20 minutes).
Turn off heat and stir in coriander (if used) and olives.
Let stand, covered, for 10 minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.6 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1245 Calories from Fat 428

% Daily Value*

Total Fat 49 g74.7%

Saturated Fat 25 g125.1%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1936.6 mg80.7%

Total Carbohydrates 180 g60.1%

Dietary Fiber 10.9 g43.6%

Sugars 14.1 g

Protein 21 g42.6%

Vitamin A 107.7% Vitamin C 166.6%

Calcium 19.7% Iron 27.6%

*Based on a 2000 Calorie diet

Mexican Rice Recipe