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1 vote | 481 views

Found this recipe on 'Cooking Classy' I tweaked it a tiny bit and it is amazingly close to the rice I love at mexican restaurants. I was actually amazed.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.18 view details
  • 1 tbsp olive oil
  • 1 cup rice (I use parboiled)
  • 2 cups water
  • 2 tsp caldo de tomato (I used knorr brand)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black or white pepper (I've used both)
  • 1/4 chili powder
  • 1 tbsp diced jalopeno (I used the ones from a jar)
  • 1/2 of small onion

Directions

  1. In a mixing bowl mix warm water, caldo de tomato, chili powder, onion powder, garlic powder and pepper. Set aside.
  2. In a medium non stick skillet add olive oil heat on medium high heat
  3. Add rice and onion cook until onion is translucent and rice is slightly golden and puffy about 3 to 5 minutes.
  4. Add water mixture, cover and reduce heat.
  5. Cook for 20-25 minutes until water is absorbed.
  6. Remove from heat and let stand for 5 minutes.
  7. Fluff with a fork and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 176g
Recipe makes 4 servings
Calories 204  
Calories from Fat 33 16%
Total Fat 3.7g 5%
Saturated Fat 0.56g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 73mg 2%
Total Carbs 38.29g 10%
Dietary Fiber 0.8g 3%
Sugars 0.58g 0%
Protein 3.49g 6%

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