Spicy Mexican Rice Recipe

Name: Spicy Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, sliced; 1 small red onion, chopped; 1 garlic clove, minced; 1/2 teaspoon salt; 2 -3 tablespoons bacon grease; 2 (14 ounce) cans Rotel diced tomatoes (Mexican); 2 cups chicken broth; 1 1/2 teaspoons chili powder; 1/2 teaspoon cumin; 3 cups instant rice

Servings: persons

1 small red onion, sliced
1 small red onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
2 -3 tablespoons bacon grease
2 (14 ounce) cans Rotel diced tomatoes (Mexican)
2 cups chicken broth
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
3 cups instant rice

1
Slice one of the onions in very thin slices. Finely chop the other onion.
2
Mash the garlic with the salt to make a paste.
3
Heat the bacon drippings in a medium sauce pan. Add chopped onions and garlic paste. Cook and stir until onions are translucent.
4
Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
5
Add pureed Rotel, chicken broth, chili powder and cumin. Bring mixture to a boil. Stir in instant rice and sliced onions.
6
Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.

1029

kcal

Calories

Fat

123

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 small red onion, sliced, 1 small red onion, chopped, 1 garlic clove, minced, 1/2 teaspoon salt, and more.

Yes, Spicy 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.

Spicy Mexican Rice

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