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    You are in: Home / Recipes / Mexican Rice Recipe
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    Mexican Rice

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    MollyLin's Note:

    This is a recipe from Ree Drummond from Pioneer Woman on the Food Network. I am always looking for a good spanish/mexican style rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees F.
    2. 2
      Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
    3. 3
      Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
    4. 4
      Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro (if desired).

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    Nutritional Facts for Mexican Rice

    Serving Size: 1 (302 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 343.1
     
    Calories from Fat 75
    21%
    Total Fat 8.3 g
    12%
    Saturated Fat 3.5 g
    17%
    Cholesterol 14.8 mg
    4%
    Sodium 371.2 mg
    15%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.4 g
    9%
    Protein 11.2 g
    22%

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