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Category: Main Course
Mexican-Style Red Rice - TastyPlanner.com
Chef: Cheryl
Per Serving [3/4 cup] 148 Cal, 2 g Fat, 0 g Sat Fat, 0 mg Chol, 517 mg Sod, 28 g Carb, 2 g Fib, 4 g Prot, 33 mg Calc.
Points 3
Ingredients
1 Tbs Canola Oil
1 onion, chopped
1 cup long-grain white rice
2 garlic cloves, chopped
1 1/2 tsp chili powder
14 1/2 oz] can reduced-sodium chicken broth
1/2 cup water
2 carrots, diced
1/2 tsp salt
14 1/2 oz] can diced tomatoes with jalapenos, drained
1/2 cup frozen corn kernels
1/3 cup frozen peas
Instructions
1. Heat the oil in a large saucepan over medium-high heat. add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring occasionally, until golden, 3-4 minutes. Add the garlic and chili powder, cook, stirring frequently, until fragrent, about 30 seconds.
2. Stir in the broth, water, carrots, and salt. Reduce the heat and simmer, covered, 15 minutes. Stir in the tomatoes, corn and peas; return to a simmer. Cook, covered, until the rice is tender and the liquid is absorbed, about 10 minutes. Fluff with a fork before serving.
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