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RECIPE
8 INGREDIENTS6 STEPS30MIN

Mexican Rice

5.0
2 Ratings
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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A tasty, budget-friendly side dish that pairs great with enchiladas, tastes amazing in burritos, and comes together pretty quickly, making it a great side for a simple weeknight dinner. Taco bowls anyone?

30MIN

Total Time

27MIN

Active Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
1
Onion
2 cloves
2 Tbsp
Cooking Oil
1 cup
Canned Chopped Tomatoes
to taste
Salt and Pepper
2 cups
Chicken Broth
to taste
Fresh Cilantro , chopped
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Nutrition Per Serving
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CALORIES
325
FAT
8.1 g
PROTEIN
5.8 g
CARBS
56.8 g

Directions

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Step 1
Finely dice Onion (1) and Garlic (2 clove).
Step 2
In a large saucepan, heat the Cooking Oil (2 tablespoon) and then cook onion until soft and translucent, for 10 minutes. Once the onion is cooked, add the garlic and cook until fragrant, about 1 minute.
Step 3
Mix Canned Chopped Tomatoes (200 gram), Salt and Pepper (to taste), and simmer for 3 minutes.
Step 4
Add Chicken Broth (2 cup) to the pan and then mix in the Short Grain White Rice (1 1/3 cup).
Step 5
Once the mixture reaches a boil, turn down the heat to medium-low and cover the pan. Cook for 10-15 minutes, until almost no liquid is left in the pan and rice is cooked through.
Step 6
Remove the rice from heat and serve warm in bowls, topped with some Fresh Cilantro (to taste).

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Nutrition Per Serving
Calories
325
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
2.4 mg
1%
Carbohydrates
56.8 g
21%
Fiber
3.2 g
11%
Sugars
4.2 g
--
Protein
5.8 g
12%
Sodium
464.4 mg
20%
Vitamin D
--
--
Calcium
29.5 mg
2%
Iron
3.1 mg
17%
Potassium
136.3 mg
3%
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