My Favorite Mexican Rice

Name: My Favorite Mexican Rice
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 113 grams canned chopped green chiles, drained; 113 grams tomato sauce; 591 milliliters chicken broth; 0 teaspoons chili powder; 2 cloves garlic, minced; 1 teaspoons ground cumin; 355 milliliters shredded Monterey Jack cheese; 1 small onion, minced; 2 teaspoons salt; 3 Tbsps vegetable oil; 237 milliliters long grain white rice

My Favorite Mexican Rice might be just the side dish you are searching for. This recipe makes 6 servings with 301 calories, 10g of protein, and 16g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Several people made this recipe, and 101 would say it hit the spot. Head to the store and pick up salt, vegetable oil, chicken broth, and a few other things to make it today. It is a rather inexpensive recipe for fans of Mexican food. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally.

Ingredients you will need

Chicken Broth

Vegetable Oil

Chili Powder

Green Chili Pepper

Tomato Sauce

Garlic

Cumin

Onion

Rice

Salt

Equipment you will use

Frying Pan

Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Ingredients you will need

Monterey Jack Cheese

Cheese

Spread

Equipment

Frying Pan

Ingredients

Servings:

113grams

canned chopped green chiles, drained 113grams

tomato sauce 591milliliters

chicken broth 0teaspoons

chili powder 2cloves

garlic, minced 1teaspoons

ground cumin 355milliliters

shredded Monterey Jack cheese 1small

onion, minced 2teaspoons

salt 3Tbsps

vegetable oil 237milliliters

long grain white rice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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 Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.