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A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don’t have chicken stock, use hot water and chicken bouillon.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 cup uncooked short-grain white rice
- 1 ¾ cups chicken broth
- ¼ cup tomato paste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
Step 3
Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 224 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 5% |
| Cholesterol2mg | 1% |
| Sodium520mg | 23% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber2g | 8% |
| Total Sugars3g | |
| Protein4g | |
| Vitamin C5mg | 26% |
| Calcium25mg | 2% |
| Iron3mg | 17% |
| Potassium229mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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