1/2 Photos of Chita's Mexican Rice
Once you make this recipe, you'll never go back to using a box mix again. It is so easy and foolproof, and will be completely authentic. This is the recipe I grew up with, but of course we never measured. Just threw in this and that. This would taste best with homemade chicken stock, but the directions use canned, as that's what most people have. You can replace the canned tomatoes with Rotel diced tomatoes. Use about a half cup including the liquid, it will give it a spicy kick! The directions may seem long, but it's actually quite simple. Buen provecho!
My Private Note
Units: US | Metric
- 1Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
- 2Heat olive oil in medium saucepan then stir in rice until well coated.
- 3Saute till light golden brown, stirring frequently, then add garlic and onion.
- 4Continue until onions are translucent, stirring frequently.
- 5Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
- 6Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
- 7Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
- 8Simmer until water is absorbed, about 15 minutes.
- 9Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
- 10Replace cover and let sit for a few minutes, allowing peas to warm.
- 11Fluff rice to mix in peas and serve.
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Nutritional Facts for Chita's Mexican Rice
Serving Size: 1 (191 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 161.1
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 231.6 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 1.4 g
- Sugars 2.4 g
- Protein 4.4 g