No Tex-Mex dinner is complete without a bit of that fantastic rice, but you don't have to go out to get it. Mexican Rice is incredibly easy to make, and just as easy to change up and make it your own. The nutrition facts can be found at the best FREE website on the planet for counting your calories - Calorie Count.
1 tsp vegetable oil
1/2 small onion, chopped
1 cup uncooked long grain rice
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp turmeric
1 tsp sea salt
1/2 cup frozen corn
~1 1/2 cups water
1/2 14 ounce can diced tomatoes
Include ALL of the tomato juice from the can - juice and water should equal about 2 cups
In a large sauce pan, saute onion in oil until translucent.
Pour in rice and stir to coat grains.
Stir in water, tomatoes and juice, corn, salt, cumin, turmeric, and chili powder.
Bring mixture to a boil, then reduce heat to low.
Allow to simmer 20-30 minutes, until rice is tender, stirring occasionally.
This is my personal preference on Mexican rice, but a lot of Mexican chefs I know will add carrot medallions or green peas to theirs as well.
45 minutes prep/cook time