Mexican Rice – a delicious recipe with long grain rice, tomato sauce, onion, onion powder, chicken broth, garlic salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a lightly oiled cooking skillet, stir-fry the rice, chopped onion and the seasonings over a medium flame until the rice is lightly golden brown.
2
Pour 2 of the cups of hot chicken broth and the small can of tomato sauce.
3
Very important:
4
After adding the chicken broth, do not stir the rice while it is cooking.
5
Let the rice come to a boil in the uncovered cooking skillet.
6
Cover the rice and let simmer over a low flame.
7
As the broth begins to evaporate from the skillet, gradually add the other 1 cup hot chicken broth to the rice.
8
Continue simmering over a low flame until all the chicken broth has evaporated.
9
Remove from heat and serve hot.
10
Makes approximately 8 servings.
745
kcal
Calories
9
g
Fat
98
g
Carbs
65
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. long grain rice, 1 small can tomato sauce, 1/4 c. chopped onion, 1 tsp. onion powder (you amount to your taste), 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.
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