Mexican-Style Rice
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Mexican-Style Rice might be a recipe you should try. This recipe makes 6 servings with 166 calories, 4g of protein, and 2g of fat each. For 64 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Jans Sushi Bar. 33 people found this recipe to be flavorful and satisfying. If you have broth, butter, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as an inexpensive side dish. Overall, this recipe earns a not so amazing spoonacular score of 31%. If you like this recipe, you might also like recipes such as Mexican-style Rice, Restaurant Style Mexican Rice, and Restaurant Style Mexican Rice.
Servings: 6
Ingredients:
2 cups chicken stock or broth, preferably homemade
1 tablespoon butter
2 tablespoons Enchilada Sauce
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon ground cumin, or to taste
1 tablespoon of lime juice
1 cup long grain rice
1 cup diced onion
1 cup frozen peas and carrots, thawed
salt and pepper, to taste
1/2 teaspoon kosher sea salt
2 tablespoons tomato paste
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Combine the rice, chicken broth and kosher sea salt in a large, heavy saucepan and bring to a boil over high heat. Stir, reduce heat to low, cover and cook for 15 to 20 minutes, or just until all of the liquid has been absorbed by the rice. Remove from the heat. Stir again, then cover the saucepan with a dry, clean dishcloth and place the lid on top. Set aside for 10 minutes.While the rice is cooking, sauté the onion in the butter in a shallow skillet over medium-low heat until soft and translucent, about 5 to 7 minutes. Add the garlic and cook for one minute more. Stir in the tomato paste, enchilada sauce, cumin and peas and carrots and continue cooking until the vegetables are warmed through, another 3 to 4 minutes.Remove the onion/vegetable mixture from the heat and stir in the cooked rice, lime juice and cilantro. Season to taste with salt and pepper, if needed, and serve immediately.Nutrition (per serving): 197 calories, 3.7g total fat, 7.9mg cholesterol, 347.9mg sodium, 313.1mg potassium, 35.3g carbohydrates, 2.2g fiber, 3.6g sugar, 6g protein
Step by step:
1. Combine the rice, chicken broth and kosher sea salt in a large, heavy saucepan and bring to a boil over high heat. Stir, reduce heat to low, cover and cook for 15 to 20 minutes, or just until all of the liquid has been absorbed by the rice.
2. Remove from the heat. Stir again, then cover the saucepan with a dry, clean dishcloth and place the lid on top. Set aside for 10 minutes.While the rice is cooking, sauté the onion in the butter in a shallow skillet over medium-low heat until soft and translucent, about 5 to 7 minutes.
3. Add the garlic and cook for one minute more. Stir in the tomato paste, enchilada sauce, cumin and peas and carrots and continue cooking until the vegetables are warmed through, another 3 to 4 minutes.
4. Remove the onion/vegetable mixture from the heat and stir in the cooked rice, lime juice and cilantro. Season to taste with salt and pepper, if needed, and serve immediately.Nutrition (per serving): 197 calories, 3.7g total fat, 7.9mg cholesterol, 347.9mg sodium, 313.1mg potassium, 35.3g carbohydrates, 2.2g fiber, 3.6g sugar, 6g protein
Nutrition Information:
covered percent of daily need
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