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–+ servings
Mexican Rice - Finished Mexican rice with cilantro mixed in.

Mexican Rice

Traditional tomato-based Mexican rice
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Prep Time 5 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican, Tex-Mex
Servings 4 people
Calories 288 kcal

Equipment

  • medium sauce pan
  • 10-inch cast-iron skillet
  • spatula

Ingredients
  

  • 2 cups chicken stock
  • 4 ounce tomato sauce
  • 1 cup white rice
  • ¼ cup celery - chopped
  • ¼ cup yellow onion - chopped
  • ¼ cup green bell pepper - chopped
  • 1 tbsp Tex-Mex Spice Blend
  • 2 tbsp vegetable oil
  • ½ cup cilantro - chopped

Instructions
 

  • In a saucepan, add chicken stock and tomato sauce and bring to a fast simmer.
    Mexican Rice - Chicken stock and tomato sauce simmering in a saucepan.
  • In a separate 10-inch skillet, heat the vegetable oil over medium high heat until shimmering. Add rice, and sauté until golden brown.
    Mexican Rice - Long grain white rice toasting in vegetable oil.
  • Toss in TexMex spice blend. Add vegetables, and sauté until soft.
    Mexican Rice - Long grain white rice sautéing with Tex-Mex spice blend, onions, celery, and peppers.
  • Carefully add the hot liquid (will bubble fiercely at first). Give it a good stir, cover, reduce heat to fast simmer, set timer for 15 minutes.
  • Don’t remove cover or peek until time is up. Once time is up, remove from heat, stir in cilantro, fluff rice, then let stand for 5 minutes before serving hot.

Nutrition

Calories: 288kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 490mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 328IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg
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