Restaurant Style Mexican Rice
Restaurant Style Mexican Rice is a Mexican recipe that serves 10. For 57 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This side dish has 171 calories, 4g of protein, and 5g of fat per serving. 293 people found this recipe to be yummy and satisfying. This recipe from From Valeries Kitchen requires vegetable oil, onion, yukon gold potato, and salt. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Restaurant Style Mexican Rice, Restaurant Style Mexican Black Beans, and Fried Rice Restaurant Style.
Servings: 10
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 (8 ounce) can tomato sauce
1 large carrot, diced (approximately 1/2 cup)
1 teaspoon minced garlic
3 cups low sodium chicken broth
1/2 cup diced onion
1/2 teaspoon salt
1 teaspoon homemade or packaged taco seasoning mix
3 tablespoons vegetable oil
1 1/2 cups long grain white rice
1 Yukon Gold potato, diced (approximately 1 cup)
Equipment:
frying pan
Cooking instruction summary:
Heat oil in a skillet or saute pan over medium-high heat. Add rice and cook, stirring occasionally for 3 or 4 minutes, until lightly golden brown. Reduce heat to medium and add the onion, potato, carrot, and garlic. Season with taco seasoning and 1/2 teaspoon salt. Cook and stir for about 2 minutes. Add the tomato sauce; cook and stir for a minute or two and then slowly stir in the chicken broth.Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro (optional) and serve.
Step by step:
1. Heat oil in a skillet or saute pan over medium-high heat.
2. Add rice and cook, stirring occasionally for 3 or 4 minutes, until lightly golden brown. Reduce heat to medium and add the onion, potato, carrot, and garlic. Season with taco seasoning and 1/2 teaspoon salt. Cook and stir for about 2 minutes.
3. Add the tomato sauce; cook and stir for a minute or two and then slowly stir in the chicken broth.Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes.
4. Remove from heat and allow to sit for 5 minutes, covered.
5. Remove cover, fluff with a fork, garnish with cilantro (optional) and serve.
Nutrition Information:
covered percent of daily need
