Mexican Rice I

Name: Mexican Rice I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 85 grams canned diced tomatoes; 1 teaspoons chili powder; 1 teaspoons ground cumin; 1 smalls onion, diced; 158 milliliters uncooked long-grain rice; 1 teaspoon salt; 2 teaspoons vegetable oil; 355 milliliters water

Mexican Rice I is a gluten free and vegan side dish. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 68 calories, 1g of protein, and 1g of fat. This recipe serves 8. If you have vegetable oil, onion, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Pour the rice into the pan and stir to coat grains with oil.

Ingredients you will need

Grains

Rice

Cooking Oil

Equipment you will use

Frying Pan

Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.

Ingredients you will need

Chili Powder

Tomato

Cumin

Water

Rice

Salt

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

85grams

canned diced tomatoes 1teaspoons

chili powder 1teaspoons

ground cumin 1smalls

onion, diced 158milliliters

uncooked long-grain rice 1teaspoon

salt 2teaspoons

vegetable oil 355milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.