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Simple Mexican Rice

Simple Mexican Rice

Name: Simple Mexican Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 servings
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

Rating: 4.19 stars

147 Ratings
116 Reviews
5 Photos

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.

By ELIZABETH101

Recipe Summary

prep:

10 mins

cook:

40 mins

total:

50 mins

Servings:

Yield:

5 servings

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

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).

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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

217.9 calories; 3.7 g protein; 37.2 g carbohydrates; 0 mg cholesterol; 112.2 mg sodium. Full Nutrition

Reviews (116)

Most helpful positive review

MHENSON

11/14/2006

Really good recipe. Just what I was looking for! I would have given it five stars but I did make a couple of adjustments. Following the advice of a few other reviewers I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin plus it makes it easier to measure out--all the spices are 1 tsp!) and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill! Read More

Helpful

(154)

Most helpful critical review

Anonymous

06/30/2011

This one came out pretty decent. Read More

Helpful

(4)

147 Ratings

5 star values: 65
4 star values: 60
3 star values: 12
2 star values: 5
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MHENSON

11/14/2006

Helpful

(154)

MHENSON

11/14/2006

Helpful

(154)

Judy R.

09/27/2006

I really liked this recipe. Though I used instant rice and cooked it on the stove instead of baking for a quicker and easier meal. I also didn't measure how much spices I put in I basically measured to taste. It went awsome with Our Enchilada casserole! Read More

Helpful

(67)

Claudette P Henry

02/12/2007

This was very good rice really close to the resturants. I almost ruin mine by trying to cook it on the stove top other reviewers stated they had done this did not work for me my rice started to stick and burn I quickly remove from stove top put in oven dish and cooked it that way it did come out a little over cooked but that was my fault it still had that mexican red rice flavor that you get at mexican resturants. As far as the rest of the recipe I followed it exactly. I served with cheese enchiladas and a red chile sauce Read More

Helpful

(62)

fitforaqueenclothing.com

06/27/2006

I made a big batch for a mexican dinner and it was great. I used Uncle Bens rice and used the amount of chicken stock required by the box directions and it was perfect. The amount of cumin may be too much for some but I liked it. Read More

Helpful

(31)

pammieo

02/22/2008

This is really good stuff! I'm a vegetarian so I use vegetable broth and I don't measure the spices I love cumin so there's probably more. With those being the only exceptions...I'm not a repeat recipe user but I'm making this for the second time tonight it deserves a great rating! Update: The second time I made this it came out really dry. I switched recipes and the only difference between them is the tomato paste versus tomato sauce. I like the tomato sauce WAY better. Still a good recipe but not as quick or as good as my new one! Read More

Helpful

(31)

Lora

11/09/2007

Substitute tomato sauce for the paste. Read More

Helpful

(28)

Debbie B.

09/11/2008

I thought this was great! I used brown rice and tomato sauce and just baked it a little longer. Great texture and taste. Read More

Helpful

(18)

shellbee

01/23/2008

good simple/ basic rice recipe. I added diced tomatoes and green pepper & onion to doctor it up a bit. Read More

Helpful

(16)

bgordon

03/01/2007

I cooked this at in my cast iron skillet to avoid having to wash two dishes. I live at 9300 feet and despite the altitude it came out FANTASTIC.:) I used saffron instead of chili powder. Read More

Helpful

(11)

Anonymous

06/30/2011

This one came out pretty decent. Read More

Helpful

(4)

More Reviews

Back to Simple Mexican Rice

All Reviews for Simple Mexican Rice

- of Reviews

Nutritional Information

Simple Mexican Rice

Servings Per Recipe: 5
Calories: 217.9

% Daily Value *

protein: 7 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 9 %

saturated fat: 5 %

cholesterol:

vitamin a iu: 7 %

niacin equivalents: 21 %

vitamin b6: 10 %

vitamin c: 9 %

folate: 25 %

calcium: 2 %

iron: 17 %

magnesium: 8 %

potassium: 6 %

sodium: 4 %

thiamin: 27 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Simple Mexican Rice

1 of 116

All Reviews

MHENSON

11/14/2006

Helpful

(154)

MHENSON

11/14/2006

Helpful

(154)

Judy R.

09/27/2006

Helpful

(67)

Claudette P Henry

02/12/2007

Helpful

(62)

fitforaqueenclothing.com

06/27/2006

Helpful

(31)

pammieo

02/22/2008

Helpful

(31)

Lora

11/09/2007

Substitute tomato sauce for the paste.

Helpful

(28)

Debbie B.

09/11/2008

I thought this was great! I used brown rice and tomato sauce and just baked it a little longer. Great texture and taste.

Helpful

(18)

shellbee

01/23/2008

good simple/ basic rice recipe. I added diced tomatoes and green pepper & onion to doctor it up a bit.

Helpful

(16)

bgordon

03/01/2007

I cooked this at in my cast iron skillet to avoid having to wash two dishes. I live at 9300 feet and despite the altitude it came out FANTASTIC.:) I used saffron instead of chili powder.

Helpful

(11)

Anonymous

06/30/2011

This one came out pretty decent.

Helpful

(4)

1 of 5 Simple Mexican Rice

amandak23k

2 of 5 Simple Mexican Rice

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3 of 5 Simple Mexican Rice

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4 of 5 Simple Mexican Rice

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5 of 5 Simple Mexican Rice

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Simple Mexican Rice

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (116)

Most helpful positive review

Most helpful critical review

All Reviews for Simple Mexican Rice

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Simple Mexican Rice

Ingredients

Directions

Partner Tip

Nutrition Facts

Reviews (116)

Most helpful positive review

Most helpful critical review

All Reviews for Simple Mexican Rice