Jeannine's Mexican Rice Recipe

Name: Jeannine's Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil (no substitutes); 2 (14 ounce) cansswanson's fat free chicken broth; 2 cups uncooked long grain white rice; 6 fresh garlic cloves, minced; ½ cup diced fresh onion; 1 tablespoon tomato bouillon with chicken flavor; 2 tablespoons tomato paste; ¼ teaspoon chili powder; 3 tablespoons fresh minced cilantro leaves; 1 dash black pepper

Servings: persons

2 tablespoons canola oil (no substitutes)
2 (14 ounce) cansswanson's fat free chicken broth
2 cups uncooked long grain white rice
6 fresh garlic cloves, minced
½ cup diced fresh onion
1 tablespoon tomato bouillon with chicken flavor
2 tablespoons tomato paste
¼ teaspoon chili powder
3 tablespoons fresh minced cilantro leaves
1 dash black pepper

1
Pour canola oil into a large saucepan.
2
Add rice and fry on medium heat until light golden brown.
3
Add diced onion and minced garlic and fry until rice is a medium golden brown and onions are softened.
4
Add all other ingredients.
5
Stir together.
6
Cover and cook over medium-low heat for 10 minutes.
7
Lower heat and simmer for an additional 10 minutes.
8
Remove saucepan from heat and set aside covered for an additional 10 minutes.
9
Fluff with a fork and serve.

735

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil (no substitutes), 2 (14 ounce) cansswanson's fat free chicken broth, 2 cups uncooked long grain white rice, 6 fresh garlic cloves, minced, and more.

Yes, Jeannine's Mexican Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jeannine's Mexican Rice

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