Mexican Rice
Prep time: 
Cook time: 
Total time: 
Serves: ~5 cups
  • 2 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry long grain rice
  • 1 ¾ cup vegetable (or chicken) broth
  • ¼ cup tomato sauce
  • 2 roma tomatoes, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tsp dried oregano
  • ½ tsp salt
  1. Heat olive oil in a large sauce pan over medium heat. One hot, add the onion and cookfor 6-7 minutes or until softened. Add garlic, stir, and cook until fragrant, about 30 seconds. Stir in rice and cook until just starting to brown, about 3 minutes.
  2. Add broth, tomato sauce, and tomatoes; bring to a boil. Add remaining ingredients (cilantro, oregano, and salt), stir, cover, and reduce heat to low. Cook rice for 15 minutes; turn off heat and allow to sit (covered) for about 10 minutes. Fluff with a fork and serve.
Recipe from Making it Sweet
Nutrition Information
Serving size: ~1 cup Calories: 206 Fat: 5.6 Carbohydrates: 33.8 Sugar: 3.6 Sodium: 453 Fiber: 1.0 Protein: 4.2 Cholesterol: 0
Recipe by Prevention RD at