Mexican Cinnamon Rice
70 mins (prep 15, cooking 55)
8 ingredients
6 servings
Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.

Categories:  side-dish , pasta,-rice-and-grains , rice , north-american , low-sat.-fat , mexican , brown-rice , equipment , <-4-hours , low-in... , low-sodium , time-to-make , low-fat , low-cholesterol , southwestern-u.s. , american , healthy , stove-top ,
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Serving Size (145.26 g)
Servings 6
Amount per Serving
Calories 103.67 Calories from Fat 24.57
% Daily Value *
Total Fat 2.73g 25.23%
Saturated Fat 1.42g 42.74%
Trans Fat 0.08g %
Cholesterol 5.3mg 10.6%
Sodium 342.28mg 85.57%
Total Carbohydrate 18.73g 37.45%
Dietary Fiber 1.54 g 36.85%
Sugars 12.62 g %
Protein 2.94g 35.31%
Vitamin A 68.66IU% Vitamin C 2.1mg%
Calcium 55.07mg% Iron 0.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
brown basmati rice, fresh cilantro