Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 cup rice
- •0.5 large onion, diced
- •0.5 tablespoon salt
- •0.125 teaspoon ground cumin
- •0.125 teaspoon ground black pepper
- •2.5 cups water
- •0.33333334326744 cup tomato sauce
- •1 tablespoon chicken bouillon (such as Knorr®)
- •1 whole serrano chile pepper
Instructions
- Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 164
- Carbohydrate: 27g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 1g
Related Recipes
Mexican Rice
Mexican Tomato Rice
Mexican Rice with Bell Pepper
My Favorite Mexican Rice
Simple Mexican Rice
Vegetarian Mexican Rice
Mexican Rice and Beans
Boris' Mexican Rice
Instant Pot Mexican Rice
Instant Pot® Mexican Chicken and Rice
Spanish Rice II
