Simple Mexican Rice

Simple Mexican Rice

112
ELIZABETH101 4

"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."
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Ingredients

50 m servings 218 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  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.
  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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

112
  1. 142 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This one came out pretty decent.

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 ...

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 mea...

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 ...

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 b...

Substitute tomato sauce for the paste.

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 re...

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

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

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.