Restaurant style Mexican rice

2 steps

Updated at: Thu, 17 Aug 2023 05:37:32 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories214 kcal (11%)

Total Fat6.1 g (9%)

Carbs34.8 g (13%)

Sugars2.1 g (2%)

Protein5.1 g (10%)

Sodium204.4 mg (10%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 tablespoonsvegetable oil

1 ½ cupslong grain white rice

½ cuponion

diced

1 cupYukon Gold potato

diced

1 teaspoonminced garlic

1 teaspoonTaco Seasoning

½ teaspoonsalt

8 ouncestomato sauce

or half homemade restaurant style salsa plus one diced tomato

1 TBStomato paste

3 cupslow-sodium chicken broth

or vegetable broth

cilantro

for garnish optional

Instructions

Step 1

* Heat oil in a skillet or saute pan over medium-high heat. Add rice and cook, stirring occasionally for 3 or 4 minutes, until lightly golden brown. Reduce heat to medium and add the onion, potato, carrot, and garlic. Season with taco seasoning and ½ teaspoon salt. Cook and stir for about 2 minutes. Add the tomato sauce and paste; cook and stir for a minute or two and then slowly stir in the chicken broth. 

Step 2

* Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro (optional) and serve.