• 1 Rating

This mild Mexican rice side dish is flavored with a thin tomato sauce, garlic, and onions.

Recipe by Pati Jinich
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In bowl soak rice 5 minutes in enough hot water to cover; drain. Rinse rice under cold water until water runs clear; drain well.

  • In blender puree tomatoes, onion, garlic, and salt. Pass through strainer; measure 1 cup liquid (discard solids).

  • In medium saucepan cook rice in hot oil over medium-high heat for 3 to 4 minutes or until rice becomes milky white, stirring often. Stir in tomato puree. Cook, uncovered, 3 minutes or until puree is mostly absorbed by the rice.

  • Stir in broth, carrots, corn, chiles, if using, and parsley. Bring to a rolling boil. Cover; reduce heat to low. Cook 10 minutes. Add peas; cook 5 minutes or until most of the liquid has been absorbed. (Rice should be cooked. If it isn’t, add water if needed. Cover; cook 2 minutes more.) Remove from heat. Let stand, covered, for 5 minutes.

*Chile tip

Chile peppers contain oils that can irritate your skin and eyes. Wear rubber gloves when working with them.

Nutrition Facts

263 calories; 6 g total fat; 1 g saturated fat; 4 g polyunsaturated fat; 1 g monounsaturated fat; 2 mg cholesterol; 482 mg sodium. 349 mg potassium; 47 g carbohydrates; 3 g fiber; 5 g sugar; 6 g protein; 0 g trans fatty acid; 3152 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 134 mcg folate; 0 mcg vitamin b12; 31 mg calcium; 2 mg iron;


1 Ratings
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