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15Ingredients
30Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 2 cloves garlic (minced)
- 1 onion (diced)
- 1 1/2 cups basmati rice
- 8 oz. tomato sauce
- 1 1/2 cups vegetable broth
- 1 cup corn kernels
- 1/2 cup carrots (diced)
- 1/2 cup frozen peas
- 1/4 tsp. chili powder
- 1/4 tsp. cumin
- kosher salt
- freshly ground black pepper
- 2 Roma tomatoes (diced)
- 2 Tbsp. cilantro leaves (chopped fresh)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium840mg35% |
Potassium360mg10% |
Protein10g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A60% |
Vitamin C15% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(28)
Chris H. 5 months ago
This turned out really good. Towards the end I thought I needed more broth, but I think if I left it alone the directions would have worked just perfectly. Added a pack of frozen mixed veggies (corn, peas, carrots and string beans) and that did the trick. Ate it with some black beans. Was perfect.
Antonia Seedhouse 3 years ago
there was no where near eniugh liquid i kept having to add more to prevent the rice sticking to the pan
lenny 3 years ago
Tasted more like an American's interpretation of Mexican rice. It's under-seasoned and mushy. I have no idea if the other reviews and I cooked from the same recipe.
Anna Larsson 4 years ago
Terrific and just the right amount of flavor for my picky kids. I made it with brown jasmine rice and increased cooking time by 15 minutes. A definite keeper!
Rebecca 4 years ago
Overall, was great. For me? A little strange to have peas and carrots in a Spanish dish, but my family loved it, so that’s all that matters! . . Probably change it up next time with the added veggies, but was very delicious.
Jamie Brown 5 years ago
For the veggies I used: onion, garlic, carrots, jalapeño, corn, and a bell pepper (I had bought ingredients for a different rice recipe, then used this one, so it’s what I had). I added in a drained can of petite diced tomatoes at the end since it’s not tomato season for fresh ones.
Jamison Sargent 6 years ago
Didn't turn out exactly how I wanted it to as I didnt exactly have all the ingredients a d I added a few spices of my own, but it tastes great.
William Néron 6 years ago
Quite excellent. We love doing half the recipe and serve with fish on the side.
me 6 years ago
This was delicious and was even better as left overs the next day. I have made this twice now and added extra liquid and extra chilli the second time around. For the fussy ones who don't like to go without some sort of meat, I added some prawns in the last five minutes of cooking. Really great recipe thanks
Francis Jackson 6 years ago
I would make it again Mexican rice Mexican chilli rice I’ll make it a game
John 6 years ago
Loved it, easy to make and tastes great . made enough to microwave next day, and it taste just as good microwaved as freshly cooked.
Rina Jeremiah 6 years ago
Really delicious! I would maybe add a little bit more spices to it though but that’s just my preference
D Williams 6 years ago
Turned out great, but could use a little more flavor. I’ll make this again and add a little salsa for flavor.
Teddy Pessagno 6 years ago
Turned out great.
Used more broth because of some comments about the rice.
Richard D. 9 years ago
While the family said they like it, I would make two, possibly three, changes if I use this recipe again. First, I would replace the basmati rice with either a medium or long grain white rice. I used brown basmati and it was too firm (crunchy). When I used a medium grain white in the past I has zero leftovers. The second regards the corn. While I recognize the three vegetable combination as a sort of Mexican-mirepoix I'll consider roasting the corn first to add a little more color and flavor. The third is to go full on and replace the corn and peas with green peppers (with a little chopped green chilies) and red pepper with some cayenne or chipotle. The carrots stay since they add good color and texture. This, to me, is a nice Mexican flavor profile but is conditional since my boys like the vegetables in this dish.