A la Mexican rice
A la Mexican rice requires about 35 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 1053 calories, 64g of protein, and 13g of fat per serving. This recipe serves 2 and costs $4.42 per serving. Head to the store and pick up bird's eye chili pepper, garlic, fresh cilantro, and a few other things to make it today. 227 people were glad they tried this recipe. It works well as a rather pricey main course. This recipe is typical of Mexican cuisine. It is brought to you by Casaveneracion. Overall, this recipe earns an excellent spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Slow Cooker Mexican Rice (Spanish Rice), Spanish Rice (Mexican Rice), and Mexican Rice.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 bird's eye chili, finely chopped
a pinch of cumin
1 tsp. of chopped fresh cilantro
1 tbsp. of chopped fresh parsley
2 tbsps. of minced garlic
1 tbsp. of lime or lemon juice
3 to 4 c. of meat broth (or use fish stock)
1/2 c. of chopped sun-dried tomatoes in olive oil
2 tbsps. of the olive oil from the jar of sun-dried tomatoes
1/2 c. of chopped onion
2 c. of long-grain rice, rinsed and drained
salt and pepper, to taste
Equipment:
frying pan
rice cooker
Cooking instruction summary:
InstructionsHeat the olive oil in a pan. Saute the garlic, onion, sun-dried tomatoes and chili until fragrant, about a minute.Add the rice. Stir to coat each grain with oil.Pour the contents of the pan into the rice cooker. Pour in the broth. Add salt and pepper (how much depends on how well-seasoned the broth already is), and the cumin. Turn on the rice cooker and cook the rice as you normally would.When the rice is done, leave it in the cooker for another ten minutes. Then, fluff the grains with a fork and stir in the parsley, cilantro and lemon juice. Add more salt and pepper, if needed.
Step by step:
1. Heat the olive oil in a pan.
2. Saute the garlic, onion, sun-dried tomatoes and chili until fragrant, about a minute.
3. Add the rice. Stir to coat each grain with oil.
4. Pour the contents of the pan into the rice cooker.
5. Pour in the broth.
6. Add salt and pepper (how much depends on how well-seasoned the broth already is), and the cumin. Turn on the rice cooker and cook the rice as you normally would.When the rice is done, leave it in the cooker for another ten minutes. Then, fluff the grains with a fork and stir in the parsley, cilantro and lemon juice.
7. Add more salt and pepper, if needed.
Nutrition Information:
covered percent of daily need
