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How To Make Pedro Mexican Restaurante Mexican Rice Recipe
A classic Mexican side dish of fluffy rice, fragrant spices, and juicy tomatoes. Perfectly complements any meal.
Serves:
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 1/2 cups chicken broth
Instructions
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Rinse the rice several times under cold water to remove excess starch.
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Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
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Add the rice, cumin, chili powder, salt, black pepper, and cayenne pepper. Stir well to coat the rice with the spices.
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Add the diced tomatoes with their juice and the chicken broth. Bring to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes or until the liquid has been absorbed and the rice is tender.
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Remove from the heat and let the rice rest for a few minutes. Fluff with a fork and serve hot.
Nutrition
- Calories : 207kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 672mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 4g
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