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Mexican Rice

June 3, 2009

And to round out the Latin theme, homemade Mexican style rice.  I served this with the Lime-Cilantro Chicken.  If you like a sweeter rice, add more tomato paste.  This is really tasty and very filling.  I’d love to try it in a wrap as well.


  • 2 cups cooked brown rice (you can certainly use white, but the brown is more filling–I’m doing the diet thing)
  • 1/2 an onion, chopped (I used Vidalia)
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1/2 teaspoon cumin
  • 1 teaspoon dried cilantro
  • salt
  • 1 tablespoon olive oil


  1. Heat the oil over medium heat.
  2. Add the onion and saute until almost translucent.
  3. Add the garlic and saute for another minute.
  4. Add the rice, tomato paste, cilantro, and cumin.  Stir until well combined and the rice is heated through.
  5. Hit it with a dash of salt.

This works out to 2 servings at 302 calories and 8.3 grams of fat.

Printable version.

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