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Add a photoFound this recipe on 'Cooking Classy' I tweaked it a tiny bit and it is amazingly close to the rice I love at mexican restaurants. I was actually amazed.
Ingredientes
- 1 tbsp olive oil
- 1 cup rice (I use parboiled)
- 2 cups water
- 2 tsp caldo de tomato (I used knorr brand)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black or white pepper (I've used both)
- 1/4 chili powder
- 1 tbsp diced jalopeno (I used the ones from a jar)
- 1/2 of small onion
Direcciones
- In a mixing bowl mix warm water, caldo de tomato, chili powder, onion powder, garlic powder and pepper. Set aside.
- In a medium non stick skillet add olive oil heat on medium high heat
- Add rice and onion cook until onion is translucent and rice is slightly golden and puffy about 3 to 5 minutes.
- Add water mixture, cover and reduce heat.
- Cook for 20-25 minutes until water is absorbed.
- Remove from heat and let stand for 5 minutes.
- Fluff with a fork and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 33 | 16% |
| Total Fat 3.7g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 73mg | 2% |
| Total Carbs 38.29g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.58g | 0% |
| Protein 3.49g | 6% |
