I’ve always loved the rice at Mexican restaurants. It’s not always the same, but there is a commonality among most I’ve visited. It took me many tries to get my recipe just right. The only thing I change up is the type of rice I use. I’ve had success with several different types of white and brown rice.
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Mexican Rice
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Loading...Ingredients
- 1 cup long grain white or brown rice
- 1/8 cup minced onion
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 cups vegetable broth
Instructions
Heat 1 tablespoon of olive oil in a frying pan. Add onion and cook until translucent.
Add in rice and cook for a couple minutes. The rice will become more opaque white.
Combine all the ingredients in your rice cooker. Stir to make sure tomato paste and seasonings are equally distributed.
Set it and forget it until you hear that lovely beeping telling you your rice is ready.
Nutrition
-
165 Calories
-
31g Carbohydrates
-
3g Fat
-
1g Fiber
-
3g Protein
Notes
- For stovetop cooking: I recommend following the instructions that come with your rice of choice.
- Note that brown rice takes longer to cook than white rice.
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1 Comment
Dexter
February 28, 2019 at 9:41 amThis is pretty much rice pilaf with tomato paste. Rice pilaf is a tried and true favorite in our house.