My Mexican Rice Recipe

Name: My Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Par Boiled Rice; 2 cups Low Sodium Chicken Broth; 1 whole Small Yellow Onion, Finely Diced; 1 Tablespoon Salted Butter; 1 can (14.5 Oz.) Diced Tomatoes; 1 teaspoon Ground Cumin; 1/2 teaspoons Kosher Salt; 1 envelope (.18 Oz. Packet) Goya Sazon; Freshly Ground Black Pepper, To Taste; 1/4 cups Fresh Cilantro, Chopped

Servings: persons

1-1/4 cup Par Boiled Rice
2 cups Low Sodium Chicken Broth
1 whole Small Yellow Onion, Finely Diced
1 Tablespoon Salted Butter
1 can (14.5 Oz.) Diced Tomatoes
1 teaspoon Ground Cumin
1/2 teaspoons Kosher Salt
1 envelope (.18 Oz. Packet) Goya Sazon
Freshly Ground Black Pepper, To Taste
1/4 cups Fresh Cilantro, Chopped

1
Finely chop your onion. Place the butter into a large skillet and turn the heat to medium. Dump in the onion and saute until translucent.
2
Pour in the diced tomatoes with the juice and stir to combine with the onions. Add in the rice, cumin, salt, Goya Sazon, and some freshly ground black pepper and chicken broth. Stir until combined and then cover. Reduce the heat to low and let it simmer until the rice is tender and the liquid is absorbed. This should take about 20 to 25 minutes, but depending on the rice, it can take a bit longer.
3
Just before serving, pour in fresh cilantro and stir gently. Garnish with some additional freshly chopped cilantro.

349

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: 1-1/4 cup Par Boiled Rice, 2 cups Low Sodium Chicken Broth, 1 whole Small Yellow Onion, Finely Diced, 1 Tablespoon Salted Butter, and more.

Yes, My 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.

My Mexican Rice

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