Mexican Red Rice

Name: Mexican Red Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Latin American, American, Mexican
Ingredients: 1/2 cup canned tomatoes with their juice; 1 tablespoon vegetable oil; 1/2 medium onion, finely chopped; 1 cup regular long-grain rice; 1 garlic clove, finely chopped; 1 cup chicken broth; 1/2 cup water; 1 Tablespoon cumin powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup frozen peas (optional); 1/4 cup chopped fresh cilantro

2 steps

Prep:10minCook:35min

Updated at: Mon, 22 Jan 2024 23:56:19 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories180.4 kcal (9%)

Total Fat3.5 g (5%)

Carbs33.3 g (13%)

Sugars1.8 g (2%)

Protein3.7 g (7%)

Sodium344.6 mg (17%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

½ cupcanned tomatoes

with their juice

1 tablespoonvegetable oil

0.5onion

medium, finely chopped

1 cuplong-grain rice

regular

1garlic clove

finely chopped

1 cupchicken broth

½ cupwater

1 tablespooncumin powder

¼ teaspoonsalt

¼ teaspoonpepper

½ cupfrozen peas

optional

¼ cupfresh cilantro

chopped

Instructions

Step 1

In blender puree tomatoes with their juice until smooth. In saucepan, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add rice; cook, stirring occasionally, until onion is lightly browned, about 5 minutes longer. Stir in garlic and cook 30 seconds. Add pureed tomatoes; cook, stirring frequently, until almost all liquid has been absorbed.

Step 2

Stir in broth, water, cumin powder, pepper, and salt; heat to boiling. Reduce heat; cover and simmer, without stirring or lifting lid, 15 minutes. Stir in frozen peas, if using. Cook 5 minutes longer. Remove from heat and let stand 5 minutes. Fluff rice gently with fork and sprinkle with cilantro.

Notes

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