Del Rio's Mexican Rice Recipe

Recipesfull introduces to you: Rice Side Dish Recipes. (Del Rio's Mexican Rice Recipe). This recipe has been passed down to me from my mother who learned it from her mother. It's made from ingredients found in almost every kitchen! It'll sure be a hit. I have tried this rice over and over again and have developed my own new flavor.

Brief

Prep 15 mins

Cook: 35 mins

Additional: 5 mins

Total: 55 mins

Servings: 8

Yield: 8 servings

Del Rio's Mexican Rice Recipe

Ingredients

1 small jalapeno pepper

1 tablespoon vegetable oil

2 cups long grain white rice

1 (15 ounce) can whole peeled tomatoes

½ onion

roughly chopped

¼ cup chopped fresh cilantro

2 tablespoons chicken bouillon granules

1 tablespoon freshly squeezed lemon juice

1 clove garlic

2 cups water

Mexican Rice III

Side Dish

Directions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Place jalapeno pepper on a baking sheet.

Step 3

Roast jalapeno pepper under the preheated broiler until skin is browned and blistered 2 to 3 minutes per side Remove from oven and remove stem.

Step 4

Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant 5 to 10 minutes.

Step 5

Blend roasted jalapeno tomatoes onion cilantro chicken bouillon lemon juice and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid 5 to 10 minutes.

Step 6

Pour water into rice mixture continuously stirring until liquid boils. Boil for 1 minute. Cover reduce heat to low and simmer until rice is fully cooked waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.

Nutritional Information

Del Rio's Mexican Rice Recipe

Servings Per Recipe:8

Calories: 197.6

% Daily Value *

Protein: 3.9g 8%

Carbohydrates: 40.2g 13%

Dietary Fiber: 1.3g 5%

Sugars: 1.7g

Fat: 2.1g 3%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 173IU 4%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.2mg 10%

Vitamin C: 7.5mg 13%

Folate: 114.3mcg 29%

Calcium: 34.7mg 4%

Iron: 2.6mg 14%

Magnesium: 19.6mg 7%

Potassium: 178mg 5%

Sodium: 104.4mg 4%

Thiamin: 0.3mg 30%

Calories From Fat: 19

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.