Mexican Rice III recipe

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Ingredients

1 cup long grain white rice
1 tablespoon vegetable oil
1 ½ cups chicken broth
½ onion, finely chopped
½ green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
½ teaspoon ground cumin
½ cup chopped fresh cilantro
1 clove garlic, halved

Nutrition Info

158 calories
carbohydrate: 29.1 g
cholesterol: 1.4 mg
fat: 2.8 g
fiber: 1.1 g
protein: 3.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 630.6 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Recipe Yield

6 servings

Recipe Note

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

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