Restaurant Style Mexican Rice
Little bits of soft cooked potato and carrot set this Mexican rice apart from the others. Light, fluffy, and perfectly seasoned.
Servings: 8
Calories: 213kcal
Ingredients
- 3 tablespoons vegetable oil
- 1 ½ cups long grain white rice
- ½ cup diced onion
- 1 large carrot diced (approximately ½ cup)
- 1 Yukon Gold potato diced (approximately 1 cup)
- 1 teaspoon minced garlic
- 1 teaspoon Homemade Taco Seasoning Mix
- ½ teaspoon salt
- 8 ounces tomato sauce
- 3 cups low-sodium chicken broth or vegetable broth
- cilantro for garnish optional
Instructions
- Heat oil in a skillet or saute pan over medium-high heat. Add rice and cook, stirring occasionally for 3 or 4 minutes, until lightly golden brown. Reduce heat to medium and add the onion, potato, carrot, and garlic. Season with taco seasoning and ½ teaspoon salt. Cook and stir for about 2 minutes. Add the tomato sauce; cook and stir for a minute or two and then slowly stir in the chicken broth.
- Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro (optional) and serve.
Notes
Optional: Add additional vegetables like frozen corn or peas (thawed), mushrooms, zucchini, bell pepper in addition to or instead of the potato and carrot.
Nutrition
Calories: 213kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Sodium: 331mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1397IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg