Wednesday, March 28, 2012

Mexican Rice

One of the great things about eating out is the rice at Mexican restaurants. This being said, i found a recipe online that looked like it made the orange-colored rice that is seen in restaurants. So here is the recipe as well as packing instructions for freezing.

Mexican Rice


3 tbsp veggie oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with garlic salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat of low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
  3. I packed this rice into small containers which provided a 96 calorie serving. This batch makes 11 servings at this size. Originally it said that this makes enough for 4, i think that this is true if you want a plate of rice. Too much for me!


  1. Place the containers into the fridge until they are completely cooled. 
  2. Package them in gallon sized freezer bags and place them in the freezer for use at a later date. These reheat just fine. From freezer to the microwave to your plate... delicious!!

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