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Mexican Red Rice
Source: dLife

Long-grain rice combined with Mexican inspired flavors.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 61.8
Total Carbs 12.7 g
Dietary Fiber 1.7 g
Sugars 2.9 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 83.0 mg
Protein 1.7 g
Sodium 92.6 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 each  large tomato
0 1/2 cup  fresh chopped onion
1 each  medium garlic cloves
0 1/2 tsp  oregano leaves
0 1/4 tsp  ground cumin
1 cup  Rice, long grain, FastCook, dry
14 1/2 oz  low sodium vegetable broth
0.3333 cup  cold water
1 each  medium carrots
0 1/2 cup  frozen green peas
1 pinch  salt
1 pinch  black pepper
  1. Heat a cooking spray coated pot over medium heat. Cook tomato, onion, garlic, oregano, and cumin 3 to 5 minutes or until onions are translucent. Stir in rice and cook 2 to 3 minutes or until rice is golden, stir often while cooking.
  2. Pour broth and water into pot and bring to a boil. Lower heat, place lid on pot, and simmer 25 minutes or until rice is soft and liquid is absorbed; stir in carrots and peas during the last 5 minutes. Sprinkle with salt and pepper.

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