Simple Mexican Rice

A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don’t have chicken stock, use hot water and chicken bouillon.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.

Step: 3

Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

Per Serving: 224 calories; protein 4.1g; carbohydrates 37.6g; fat 6.3g; cholesterol 2.1mg; sodium 519.5mg.

Deciding stay in and make food your food instead of eat in the evening out is already a process in the right way if you’re more point on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it homemade Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .