300x600
Easy Mexican Rice
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 cup uncooked long-grain white rice
- 1 1/2 cups chicken stock or broth
- 8 oz. can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
Instructions
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
- Add the rest of the ingredients and bring to a rapid boil over high heat.
- Cover, turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.
Notes
Tips for Easy Mexican Rice Recipe
- Use a better brand of long-grain rice. Not the most expensive brand, but definitely not the cheapest. I found best results with a middle brand.
- If your rice turns out crunchy, cook it longer next time. 25 minutes is my sweet spot and should work for you, too.
- Cook the rice until it is translucent (kind of clear), which is typically about 3-4 minutes.
- When the rice is done cooking, remove the lid and let it set for 2-3 minutes before fluffy with a fork.
Nutrition
Calories: 185kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 679mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
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