Mexican Rice-don’t use

(from ShannonPorter’s recipe box)

6.1g fat – 218 calories

Prep time: 10 minutes
Cook time: 40 minutes
Serves 5 people

Categories: Vegetables

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1 tablespoon ground cumin
  • 1 cup uncooked short-grain white rice
  • 1 3/4 cups chicken broth
  • 1/4 cup tomato paste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.

  3. Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

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