Total Time
Prep 10 mins
Cook 45 mins

My friend Courtney gave me this recipe - it's great with chicken enchiladas. Her in-laws used to own a Mexican restaurant and this was their recipe for rice. Delicious!

Ingredients Nutrition


  1. In a stock pot, melt Crisco. Brown 4 cups rice stirring with wooden spoon.
  2. Add diced tomatoes & diced onions (will sizzle.) Stir on high heat for three minutes.
  3. Add water mixture and boil for one minute. Turn heat to low and cover pot with a damp dishcloth. Place lid over dishcloth. Cook on low for 38-40 minutes.
Most Helpful

5 5

Made this as written only cutting it in half....We still had a lot of rice for all of us! I did add a little more tomato sauce but other followed the instructions. Served with your Sassy Red Salsa#426147, Valerie's Mexican Lasagna#363152 and a green salad. A wonderful dinner...Thank you. Made for Spring PAC 2013.

4 5

This is really close to what my local Mexican restaurant makes. It was good and had good flavor, but we felt it was just a tad bit too dry. But I'll definitely make it again and maybe add a couple of tablespoons of tomato sauce to add a little more moisture. Thanks Janie Marie for sharing. Made for Bargain Basement Tag.