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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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 salt and cumin. | 2. 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. | 3. My Note: A good basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using My Taco Seasoning I just sprinkled in what looked like enough, about 1-1/2 teaspoons This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft, added fresh minced garlic, and used chicken stock versus broth. Other than that, I followed exactly as written and it was perfect! The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry. | 4. My Taco Seasoning: Is a mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt or MSG in this mixture. | 5. Ingredients: | 6. 6 teaspoons chili powder. | 7. 5 teaspoons paprika. | 8. 4 1/2 teaspoons ground cumin. | 9. 2 1/2 teaspoons onion powder | 10. 2 1/2 teaspoons garlic powder. | 11. 1 1/2 teaspoons cornstarch. | 12. 1/8 teaspoon cayenne pepper. | 13. Directions: | 14. 1. Put in a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning. Really great it's is "salt free"! This recipe is perfect as is, but I love to play with stuff so I used half regular paprika and half smoked paprika, upped the cayenne a bit and added some ancho chili powder. | 15. If you never been able to get your rice to brown and/or puff in a skillet either, as my grandkid, she always use a rice cooker instead. She saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 Celsius rice, 1-1/2 Celsius chicken broth and all the other ingredients, omitting the garlic salt. The cooker shuts off when the rice is done. Easy ! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
grain rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
garlic salt	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
tomato sauce	1/2	cup		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.