Taste this yummy restaurant-style Mexican rice! Enjoy the dish as a side and pair with one of our taco or enchilada recipes.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 onion, finely chopped
4 cloves garlic, minced
1 cup long-grain white rice, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
1 can (14 oz.) fire-roasted diced tomatoes, well drained
1 small canned chipotle pepper in adobo sauce, finely chopped
1/2 cup frozen peas, thawed
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Let's Make It
Heat oil in large saucepan on medium heat. Add onions; cook 8 min. or until golden brown, stirring occasionally and adding garlic for the last minute. Stir in rice; cook 3 min. or until lightly browned, stirring constantly.
Stir in chicken broth and dressing. Bring to boil; cover. Simmer on medium heat 20 min. or until rice is tender and liquid is completely absorbed. Remove from heat. Stir in remaining ingredients. Let stand, covered, 5 min.; stir.
Garnish with chopped fresh cilantro just before serving.
Prepare using KRAFT Mango Chipotle Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.