Nina’s Mexican Rice

The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.

Bruce Aidells

Used by permission. (c) Eating Well, Inc.

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Ingredients

2 tablespoons canola oil		1 tablespoon minced garlic
1 cup long-grain white rice, (see Brown Rice Variation)		1 8-ounce can tomato sauce
1/2 cup finely chopped onion		1 1/2 cups reduced-sodium chicken broth, or vegetable broth
1/4 teaspoon salt		1/2 cup frozen mixed vegetables, (such as corn, peas and carrots), thawed

Prep: 15 min Total: 30 min (Quick)

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1
Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
2
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve. Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4 cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the heat and let stand, covered, for 15 minutes before adding the vegetables.

Calories: 192		Fiber: 2 g
Fat: 5 g		Saturated Fat: 0 g
Carbohydrates: 32 g		Protein: 4 g
Sodium: 440 mg		Monounsaturated Fat: 3 g
Exchanges: 2 starch, 1 fat		Cholesterol: 0 g
Carbohydrate Servings: 2		Potassium: 257 mg
Nutrition Bonus: Folate (25% daily value).		Added Sugars: 0 g

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