Mexican Rice
Servings: 6 servings (3 cups total)
Calories: 168cal
Ingredients
- 2 Tablespoons olive oil
- 2 teaspoons minced garlic 3 medium or 2 large cloves
- ½ cup diced onion
- 1 cup long grain white rice rinsed and drained
- ¾ teaspon salt
- ½ teaspoon black pepper
- 2 Tablespoons tomato paste
- 2 cups chicken broth
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Add garlic and onion to the oil in the skillet and sauté for a minute or two.2 teaspoons minced garlic, 1/2 cup diced onion
- Add the rinsed and drained rice and saute for 4-6 minutes, or until the rice begins to lightly brown.1 cup long grain white rice
- Sprinkle on the salt and pepper and add the tomato paste. Stir well.3/4 teaspon salt, 1/2 teaspoon black pepper, 2 Tablespoons tomato paste
- Pour in the broth and stir again. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes, or until most of the liquid has been absorbed.2 cups chicken broth
- Leave lid on, turn off heat, and allow to sit until most of the remaining liquid has been absorbed.
Notes
- Be sure to rinse the rice until the water runs clear. Drain well. This is an important step to remove the excess surface starch, which helps keep it from getting gummy and clumping together.
- If preferred, you can swap the chicken broth with vegetable broth.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 168cal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 363mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.5mg
