Mexican Rice Recipe

Name: Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 1 cup Long Grain White Rice; 1/4 teaspoons Salt; 1/2 cups Finely Chopped Onion; 1 Jalapeno Pepper, Seeded And Diced; 2 cloves Garlic, Minced; 1/2 cans (10 Oz. Size) Rotel (Diced Tomatoes With Green Chiles); 1-1/2 cup Chicken Broth; 2/3 cups Frozen Veggies (I Used Peas And Corn); 1/4 cups Chopped Cilantro

Servings: persons

2 Tablespoons Vegetable Oil
1 cup Long Grain White Rice
1/4 teaspoons Salt
1/2 cups Finely Chopped Onion
1 Jalapeno Pepper, Seeded And Diced
2 cloves Garlic, Minced
1/2 cans (10 Oz. Size) Rotel (Diced Tomatoes With Green Chiles)
1-1/2 cup Chicken Broth
2/3 cups Frozen Veggies (I Used Peas And Corn)
1/4 cups Chopped Cilantro

1
Put the oil in a large skillet over medium heat. Add the rice, stirring occasionally. Cook the rice until it begins to brown, 4 to 5 minutes.
2
Add the salt, onion, and jalapeno. Cook until the onion and peppers start to soften, about 3 or 4 minutes.
3
Add the garlic and cook until you start to smell it. This should only take about a minute or two. At this point you add the canned tomatoes and then cook for 2 to 3 minutes.
4
Stir in broth and bring it to a boil. Reduce to a simmer, cover and cook until the rice is cooked. This takes about 15 minutes. Stir in the veggies and cilantro and serve.

357

kcal

Calories

Fat

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 Vegetable Oil, 1 cup Long Grain White Rice, 1/4 teaspoons Salt, 1/2 cups Finely Chopped Onion, and more.

Yes, 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.

Mexican Rice

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