Mexican · Dinner
Mexican Red Rice (Low-Calorie)
Mexican red rice built on jasmine rice simmered in a tomato-chili broth with sautéed onion and garlic, finished with lime and cilantro. Butter and oil are trimmed to a light coating, keeping the dish under 400 calories while retaining its smoky, tangy, tomato-forward identity.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
324Calories
6.2gProtein
3.8gFat
64.5gCarbs
5.2gSugar
4.5gFiber
410mgSodium
0mgChol
0.6gSat Fat
390mgPotassium
42mgCalcium
1.8mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Finely chop onion and mince garlic on a cutting board; measure rice, tomatoes, and spices for quick assembly.
2
Sweat
Warm olive oil in a small saucepan over medium heat and sweat onion and garlic for 3 minutes until translucent.
3
Bloom
Stir chili powder, smoked paprika, and cumin into the saucepan over medium heat for 30 seconds until fragrant.
4
Simmer
Add canned tomatoes, crush lightly with a spoon, and simmer over medium heat for 3 minutes until thickened and deep red.
5
Boil
Stir in rice and vegetable stock, bring to a boil over high heat, then cover and reduce to low heat for 15 minutes.
6
Rest
Remove from heat and let covered rice sit for 5 minutes until the surface looks dry and fluffy.
7
Plate
Fluff rice with a fork, season with salt, spoon into a bowl, and finish with cilantro and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g dry jasmine rice
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 1 cup240ml vegetable stock
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
