Recipe by Patty Mejia Burke
"This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor."
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uncooked white rice
1 1/2 cups
1 (6.5 ounce) can
You can also make this with other small shapes of Mexican pasta. I have uploaded a photo showing where I made it with "sopa de ABCs" which is pasta in the shape of the ABCs. You can also use tiny shell pasta. The reason my original recipe didn't include salt is that we are watching our salt intake; hubby has some heart issues, so I am very careful in adding sodium to our meals.
The large amount of garlic and onion powders ruined this dish for me. I think with a teaspoon of each instead of a tablespoon it might work. The powders formed a 'sludge' for lack of a better term on the top of the rice as it simmered and it wouldn't blend in completely when the rice was mixed. We actually threw out the leftovers, which we almost never do.
This was tasty! I really liked the toasty flavor that cooking the spices and rice added to the finished dish. I do think it was a tad 'greasy', but it wasn't too much so. Mine also took longer than 15 mins. to cook, which was not a big deal. This does need salt, IMO. I just used it, to taste. All in all, it was a basic, simple rice, which was what I was looking for. I would make it again! Thanks for sharing. :)
I added a can of Rotel instead of tomato sauce. Really good flavor and easy too!
I have tried this recipe twice now for my boyfriend and I and it is delish! My mom who is Mexican would make this often when I was younger, only she would use fresh tomatoes and cook half an onion with the rice. Well, tomatoes are pretty expensive so I love how regular canned tomato sauce works just as well, saves you on time and money;). Besides cooking the onion in the rice, the only other changes I made was cutting way back on the oil and adding some salt and cumin...yum!
This is really good! It has a lot of tomato flavor, maybe a little too much, but that's probably just my taste, I'm not a huge tomato fan. It has a nice, savory flavor without hot spices. I thought maybe 1/4 cup was too much oil, so I started with half that amount, but when I added the powders it soaked it all up and I needed the rest. It wasn't oily when it was done, either. Chicken broth came in a 14 oz can, and I measured out 1.5 cups, but ended up using the rest. The rice wasn't quite tender without it, maybe because I used silver pearl (medium grain) rice. It went great with chicken enchiladas. I will definitely make this again.
This recipe was simple, and I needed a quick rice dish, so I gave it a try. I had to add multiple ingredients just to make the rice tolerable. This is one you can skip.
My family loved the rice. We has it with chicken enchilada
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Authentic Mexican Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 65
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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