Mexican Rice III

Name: Mexican Rice III
Prep time: 5 min
Cook time: 25 min
Yield: 6
Ingredients: 1 cup long grain white rice; 1 tablespoon vegetable oil; 1 1/2 cups chicken broth; 1/2 onion, finely chopped; 1/2 green bell pepper, finely chopped; 1 fresh jalapeño pepper, chopped; 1 tomato, seeded and chopped; 1 cube chicken bouillon; salt and pepper to taste; 1/2 teaspoon ground cumin; 1/2 cup chopped fresh cilantro; 1 clove garlic, halved

⏱️ Ready in 30 min 🥄 Prep 5 min 🔥 Cook 25 min 👥 6 servings 👁️ 1 views

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 5 min

Cook 25 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 158

% Daily Value*

Total Fat 2.8g 4%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 631mg 27%

Total Carbohydrate 29.1g 11%

Dietary Fiber 1.1g 4%

Total Sugars 1.6g

Protein 3.4g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.

Pour in chicken broth, and bring to a boil.

Stir in onion, green pepper, jalapeño, and diced tomato.

Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.

Bring to a boil, cover, and reduce heat to low.

Cook for 20 minutes.