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Mexican Rice
Mexican rice
Mexican rice, also known as “arroz rojo” or “arroz a la Mexicana,” is a flavorful and colorful dish made by cooking rice with a mixture of tomatoes, onions, garlic, and spices such as cumin and chili powder. It is a popular side dish in Mexican cuisine and pairs well with dishes like tacos, burritos, and enchiladas.
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Ingredients
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil
- 1/2 small onion finely chopped
- 2 cloves garlic minced
- 1 can diced tomatoes with juices, (14 oz)
- 1 3/4 cups chicken broth or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until the rice is lightly golden, about 5 minutes.
- Add the chopped onion and minced garlic to the skillet and cook for another 2-3 minutes until the onion is softened.
- Stir in the diced tomatoes (with juices), chicken or vegetable broth, ground cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and let it sit, covered, for a few minutes before serving.
- Garnish with fresh cilantro if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 201kcal (10%)Carbohydrates: 43g (14%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 2mg (1%)Sodium: 404mg (18%)Potassium: 302mg (9%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 277IU (6%)Vitamin C: 11mg (13%)Calcium: 60mg (6%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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