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Restaurant-Style Mexican Rice

Author: Donna Elick
  • 30 minutes
  • Serves 8

INGREDIENTS

1

Cilantro, fresh

1 cup

Corn, fresh or canned and drained frozen

3 cloves

Garlic

1 tbsp

Garlic powder

1

Jalapeno peppers

1 tbsp

Onion powder

1 tbsp

Oregano, dried leaves

1 14.5 ounce can

Tomatoes, fire-roasted

1/2

White onion, medium

2 cups

Chicken stock, reduced sodium

8 oz

Tomato sauce

2 cups

Jasmine rice, long-grain

1 tsp

Cayenne pepper

1 tsp

Kosher salt

2 tbsp

Mexican seasoning blend

4 tbsp

Mexico chile powder, New

2 tbsp

Paprika, smoked

2 tsp

Red pepper flakes

3 tbsp

Olive oil, extra virgin

2 tbsp

Cumin, ground