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Nina's Mexican Rice

The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.
6 Servings - 30 min -
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Servings:6  | Calories:188 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 30g
10 %
Fiber 2g
8 %
Sugars 2g
Cholesterol 0mg
0 %
Sodium 336mg
14 %
Protein 4g
9 %
61% Long-grain white rice
22% Canola oil
11% Others combined
4% Reduced-sodium chicken broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons canola oil
1 cup long-grain white rice (see Brown Rice Variation)
1/2 cup finely chopped onion
1/4 teaspoon salt
1 tablespoon minced garlic
1 8 ounce can tomato sauce
1 1/2 cups reduced-sodium chicken broth or vegetable broth
1/2 cup frozen mixed vegetables (such as corn, peas and carrots), thawed

Directions : View recipe directions on
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