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    You are in: Home / Recipes / Chita's Mexican Rice Recipe
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    Chita's Mexican Rice

    Chita's Mexican Rice. Photo by gailanng

    1/2 Photos of Chita's Mexican Rice

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Jostlori's Note:

    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!

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    Serves: 6



    Units: US | Metric


    1. 1
      Pour 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.
    2. 2
      Heat olive oil in medium saucepan then stir in rice until well coated.
    3. 3
      Saute till light golden brown, stirring frequently, then add garlic and onion.
    4. 4
      Continue until onions are translucent, stirring frequently.
    5. 5
      Holding 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.
    6. 6
      Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
    7. 7
      Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
    8. 8
      Simmer until water is absorbed, about 15 minutes.
    9. 9
      Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
    10. 10
      Replace cover and let sit for a few minutes, allowing peas to warm.
    11. 11
      Fluff rice to mix in peas and serve.

    Ratings & Reviews:

    • on August 07, 2012


      I'm so inspired that I'm headed out the door to a Winnebago dealership to pick up an RV and drive westward to Baja. I should be there by morning. Made for ZWT#8~Mexico/Tex-Mex.

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    • on August 06, 2012


      Terrific recipe with great flavor! I ended up using jasmine rice (which is all I had on hand), but the cooking time was the same. I used a can of fire-roasted diced tomatoes, which worked out fine, and I did add the peas. Made a wonderful side dish and one I will enjoy again! Made for ZWT 8.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2012


      This is going to be my new recipe for mexican rice. I also used diced tomatoes. We enjoyed this very much. Thanks for sharing. Made for ZWT 8.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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

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