|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 24mg||122%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mexican rice (or Spanish rice) is a staple in Mexican restaurants and one of our favorites. The onion, pepper, and tomato give this rice a lot of flavor that make it a side dish with substance. It can be served anything from simple sauteed vegetables or baked chicken, or other Mexican dishes like flavorful beans, stuffed peppers or fried eggs. Served with some enchilada sauce and an enchilada or two on the side, this rice makes a wonderful meal. You can also include some cubed leftover chicken, pork, or beef to the rice while it cooks and you'll have a delicious and inexpensive dinner.
Click Play to See How to Make Mexican Rice
- 2 tablespoons vegetable oil
- 1/2 cup long-grain rice
- 1/4 medium onion, chopped
- 1/4 cup green pepper, chopped
- 1 tablespoon chile powder
- 1 clove garlic, finely chopped
- 1/4 cup diced tomatoes
- 1 cup chicken stock
- 1/2 teaspoon salt
Gather the ingredients.
Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) until translucent and toasted 5 minutes.
Add onion, green pepper, and chile powder and continue cooking for 5 minutes, stirring often.
Stir in garlic and cook 1 minute longer.
Add tomatoes, chicken stock, and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.
Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.