Mexican Rice Recipe | Yummly
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Latonya: "Great flavor! Easy to make." Read More
11Ingredients
55Minutes
290Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 14.5 ounces petite diced tomatoes (can of)
  • 1 white onion (medium, diced)
  • 3 jalapenos (medium, diced)
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 garlic cloves (minced)
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • salt (to taste)
  • 1/2 cup fresh cilantro (minced)
  • 1 lime
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    NutritionView More

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    290Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories290Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium150mg6%
    Potassium320mg9%
    Protein6g12%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A10%
    Vitamin C25%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Latonya 8 months ago
    Great flavor! Easy to make.
    Elaine B. a year ago
    Excellent. Nice flavor with a jalapeno kick.
    Hilary Y. 2 years ago
    amazing but added my own things.
    marcy Johnsen 2 years ago
    This Tasted really great but it took about another hour to get it done in the oven. Perhaps because I used long grain brown rice instead of white? At any rate I also added smart ground crumbles to make it a one pot meal and it was very good.
    N L 2 years ago
    A really great recipe - simple too! I made this as a side for barbacoa beef and it was perfect. The recipe made enough for two meals
    MsAshG 2 years ago
    loved it. I added some valentina and cumin. Will definitely be making it again.
    Maxwell 2 years ago
    very tasty! I liked the chicken broth. it gave the rice very nice flavor!
    S Cory 2 years ago
    Loved the spice from the jalapeños!
    Michael Mullady 3 years ago
    Turned out great I added 2 teaspoons of cumin I used jalapeños and it was spicy so if you don’t like heat use a milder pepper time wise it took a little longer for the rice to cook will make again and very easy
    Great recipe!! I used canned mild chilles instead of jalapeños and it gave it a nice taste!
    Daniel Shumake S. 4 years ago
    better than my experimental mexirice. made two batches because mexican dishes are done at least 3 times a week.

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