Rating: 4 stars
146 Ratings
  • 5 star values: 64
  • 4 star values: 61
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 5

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.

Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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

224 calories; protein 4.1g; carbohydrates 37.6g; fat 6.3g; cholesterol 2.1mg; sodium 519.5mg. Full Nutrition
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