Restaurant-Style Mexican Rice

THE KITCHN(2)
Kaleigh T.: "Turns out super yummy every time. Highly recommen…" Read More
11Ingredients
55Minutes
350Calories

Ingredients
US|METRIC

  • 28 ounces whole peeled tomatoes
  • 1 onion (medium, peeled and roughly chopped)
  • 2 cups chicken stock
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup neutral cooking oil (such as canola or safflower, or rendered lard)
  • 2 cups long grain white rice
  • 2 chile peppers (such as jalapeño or serrano, seeded and minced)
  • 5 garlic cloves (pressed)
  • 1/4 cup chopped cilantro (finely)
  • 2 limes (plus additional wedges for serving)

NutritionView more

350Calories
Sodium28% DV670mg
Fat20% DV13g
Protein14% DV7g
Carbs17% DV51g
Fiber8% DV2g
Calories350Calories from Fat120
% DAILY VALUE
Total Fat13g20%
Saturated Fat1g5%
Trans Fat
Cholesterol<5mg2%
Sodium670mg28%
Potassium230mg7%
Protein7g14%
Calories from Fat120
% DAILY VALUE
Total Carbohydrate51g17%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* 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(2)

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Kaleigh T. 5 Aug 2017
Turns out super yummy every time. Highly recommend this recipe it is very flavorful and not super dry like most restaurant Mexican rice dishes.
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Roxanna Seda 6 May 2017
Decided to try this for Cinco de Mayo this year. I used Jasmine rice and wasn't able to find chiles at any of the 4 stores I visited (can you believe it?) so had to make it without it. Still tasted great. My only complaint is that with this recipe you end up with a bunch of leftover tomato/onion puree (about almost 2 cups). I guess if you use tomato sauce often you could go ahead and use it, otherwise I would make about half of the sauce for the rice.