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Mexican Style Red Rice

fast.cook's picture
  Canola oil 1 Tablespoon
  Onion 1 , chopped
  Long-grain white rice 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Chili powder 1 1⁄2 Teaspoon
  Canned reduced-sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Carrots 2 , diced
  Salt 1⁄2 Teaspoon
  Canned diced tomatoes with jalapenos 14 1⁄2 Ounce, drained (1 Can)
  Frozen corn kernels 1⁄3 Cup (5.33 tbs)
  Frozen peas 1⁄3 Cup (5.33 tbs)

1 Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring occasionally, until golden, 3-4 minutes. Add the garlic and chili powder; cook, stirring frequently, until fragrant, about 30 seconds.
2 Stir in the broth, water, carrots, and salt. Reduce the heat and simmer, covered, 15 minutes. Stir in the tomatoes, corn, and peas; return to a simmer. Cook covered, until the rice is tender and the liquid is absorbed, about 10 minutes. Fluff with a fork before serving.

Recipe Summary

Side Dish
Stir Fried

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1329 Calories from Fat 187

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 2 g9.9%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 2757.9 mg114.9%

Total Carbohydrates 255 g84.9%

Dietary Fiber 18 g72.1%

Sugars 18.4 g

Protein 30 g60.7%

Vitamin A 473% Vitamin C 55.4%

Calcium 19.1% Iron 26.2%

*Based on a 2000 Calorie diet

Mexican Style Red Rice Recipe