Maria's Mexican Rice

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 tablespoons olive oil

1 cup rice

½ large onion, diced

½ tablespoon salt

⅛ teaspoon ground cumin

⅛ teaspoon ground black pepper

2 ½ cups water

⅓ cup tomato sauce

1 tablespoon chicken bouillon (such as Knorr®)

1 whole serrano chile pepper (Optional)

Instructions

Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

Nutrition

• Calories: 164 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 845 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 3 g