Sonoran Mexican Rice

Serves: 10 people
Serving Size: 1 cup
This traditional Sonoran Mexican rice makes a great side dish to any meal.

Recipe by: Syd Bailey

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook10
Total Time20 minutes
Recipe Serving Size10 people

Cooking Tools Required

Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Skillet, Tongs, Top Stove

Ingredients

  • 2 ½ cup long grain white rice rinsed
  • 2 tablespoon extra virgin olive oil
  • ⅔ cup onion diced
  • 2 tablespoon garlic minced
  • 2 teaspoon ground cumin
  • 1 tablespoon chili powder preferably California or New Mexico
  • 1 teaspoon fresh marjoram or fresh oregano. If using dried use ⅔ less
  • Kosher salt and freshly ground pepper
  • 4 ounce canned green chilis ortega or any roasted green chili. chopped
  • 8 ounce canned tomato sauce
  • 4 cup vegetable stock Or 5 cups of water mixed with 2 tablespoons of vegetable bullion
  • 1 cup carrot frozen (optional)
  • 1 cup peas frozen ( optional)

Instructions

  • Heat oil in large skillet. Cook rice over med heat until slightly browned. About 5 minutes
  • Add garlic, onions and all spices. Cook for additional 2 minutes
  • Add chilis, tomato and stock or water. Stir to combine. If using put peas and carrots on top
  • Cover with lid and reduce heat to simmer. Simmer for 15 minutes. Remove lid and fluff with fork
Reheating/Serving Instructions

Reheat in a sauce pot, add a cup of water witha tablespoon of veggies bullion, or instead, add one cup of vegetable stock. Adjust with salt and pepper to tate. Heat on medium-high for 5-6 minutes.

Nutrition

Calories: 233kcal | Carbohydrates: 45g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 566mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2804IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg

Sonoran Mexican Rice

$20.00 cooking fee

Meal price includes: Cooking | Storing | Clean Up
What’s not included*: Ingredients | Serving

*No time to shop? Ask the cook to buy the ingredients for you during checkout (additional fee).
Course

Breakfast, Side Dish

Cuisines

Mexican

Cooking Methods

Sautéing, Simmering

Diets

Dairy Free, Egg Free, Kid Friendly, Low Fat, Refined Sugar Free, Vegan, Vegetarian

Main categories

Ethnic Authentic, Everyday Food, Kid Friendly, Vegan, Vegetarian

Main Ingredient

Grains, Vegetables

Recipe Author

Syd Bailey

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