Tex-Mex Rice from the Rio Grande Valley

60 mins (prep 20, cooking 40)
10 ingredients
6 servings
This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , rice , north-american , low-sat.-fat , mexican , low-in... , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , healthy ,
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Serving Size (146.83 g)
Servings 6
Amount per Serving
Calories 240.58 Calories from Fat 121.77
% Daily Value *
Total Fat 13.53g 124.92%
Saturated Fat 2.54g 76.12%
Trans Fat 0.0g %
Cholesterol 79.26mg 158.52%
Sodium 308.53mg 77.13%
Total Carbohydrate 3.09g 6.19%
Dietary Fiber 0.62 g 14.96%
Sugars 0.82 g %
Protein 27.22g 326.68%
Vitamin A 120.98IU% Vitamin C 2.83mg%
Calcium 40.75mg% Iron 2.89mg%
*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:
long-grain white rice, canned tomato sauce, green bell pepper