Mexican Rice: a lighter everyday recipe for two · US

What changes—and what stays

From a restaurant portion with unmeasured fat and sides commonly reaches 600–800 kcal to 415 calories

Mexican Rice: The useful change is portion control before cooking. Measure long-grain white rice, canned crushed tomatoes, and yellow onion, then use the stated method so the texture develops without an unmeasured finishing fat. This recipe significantly reduces the amount of oil used to toast the rice grains, ensuring a lighter preparation without sacrificing flavor. Mexican Rice: The characteristic flavour comes from garlic, low-sodium chicken broth, vegetable oil, fine sea salt, and ground cumin. Add them at the correct stage and stop cooking when The rice will be fully cooked and tender to the bite, having absorbed all the liquid, resulting in a fluffy and separate grain texture.. Mexican Rice is traditionally distinguished by its vibrant red-orange color and the deep, savory tomato-based flavor that permeates every grain of rice.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 150 gramslong-grain white rice
• 200 gramscanned crushed tomatoes
• 50 gramsyellow onion
• 5 gramsgarlic
• 350 milliliterslow-sodium chicken broth
• 5 millilitersvegetable oil
• 2 gramsfine sea salt
• 1 gramground cumin

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Measure and prepare

Measure all eight ingredients before heating the pan. Prepare long-grain white rice and canned crushed tomatoes to an even size, then keep yellow onion ready for the stage where it cooks most evenly. Rinse the long-grain white rice thoroughly under cold water until the water runs clear, then drain it well.

Look for: The pieces are evenly sized, all quantities match the ingredient list, and no unintended soaking or preparation liquid remains.

2

Step 2 · follow the visible cue

Start the flavour base

Start with garlic and low-sodium chicken broth over controlled heat. Add vegetable oil only after the raw aroma softens, keeping the surface moist enough to prevent scorching. Sauté the finely diced onion and minced garlic in a small amount of oil until they become fragrant and translucent.

Look for: The aroma is rounded rather than raw, the base has not burned, and any released moisture is controlled before the main ingredients go in.

3

Step 3 · follow the visible cue

Cook the main components

Add long-grain white rice, canned crushed tomatoes, and yellow onion. To prepare this lighter Mexican rice, gently sauté the rinsed rice in a minimal amount of oil until it is lightly golden, then simmer it with a flavorful tomato mixture and broth until perfectly tender.. Adjust heat and measured liquid rather than adding extra oil, cream, or sugar. Simmer the rice gently with the crushed tomatoes, chicken broth, and spices until all the liquid has been completely absorbed.

Look for: The centre is cooked through and the defining texture of Mexican Rice is present without a greasy or watery layer.

4

Step 4 · follow the visible cue

Finish, rest, and portion

Add fine sea salt and ground cumin, then rest briefly so the texture settles. Divide into two equal portions and confirm that The rice will be fully cooked and tender to the bite, having absorbed all the liquid, resulting in a fluffy and separate grain texture.. Fluff the cooked rice with a fork and allow it to rest, covered, for approximately five minutes before serving.

Look for: The rice will be fully cooked and tender to the bite, having absorbed all the liquid, resulting in a fluffy and separate grain texture.. The two portions are equal and the finishing ingredients remain noticeable rather than overcooked.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions