| Course | Dinner, Lunch, Side Dish |
|---|---|
| Cuisines | Mexican |
| Cooking Methods | Sautéing, Simmering |
| Diets | Dairy Free, Egg Free, Kids Friendly, Low Fat, Refined Sugar Free, Vegan, Vegetarian |
| Main categories | Ethnic Authentic, Everyday Food, Vegan, Vegetarian |
| Main Ingredient | Legumes, Vegetables |
Mexican Rice
Serves: 10 people
Serving Size: about 1 cup each
Traditional Sonoran Mexican Rice. Great to serve as a side dish with any Mexican meal
Recipe by:
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Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Skillet, Tongs, Top StoveIngredients
- 2 1/2 cups long grain white rice rinsed
- 2 tbs oil
- 2/3 cup onion diced
- 2 tbs garlic minced
- 2 tsp ground cumin
- 1 tbs chili powder preferably California or New Mexico
- 1 tsp fresh marjoram can use oregano
- salt and pepper
- 1 4 oz can green chilis ortega or any roasted green chili. chopped
- 1 8 oz can tomato sauce
- 5 cups vegetable stock Or 5 cups of water mixed with 2 tablespoons of vegetable bullion
- 1 cup carrots 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 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: 252kcal | Carbohydrates: 49g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 552mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3046IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg
Mexican Rice
$20.00 cooking fee
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