Total Time
Prep 5 mins
Cook 20 mins

A great side dish for homemade enchiladas!

Ingredients Nutrition


  1. Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
  2. Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
  3. Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
  4. Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.
Most Helpful

5 5

A family favorite. This is now the only way I make Mexican rice. The only thing I changed is instead of tomato sauce I just put in 2 tbsp. of tomato paste and add a tomato cut into 6 wedges.

5 5, no, no...LOVED.IT! Used granulated chicken bouillon for broth and watered down a half can of tomato paste (like 1/2 can paste to 1/2 c water, i think), as well as bacon grease for sauteeing. I screwed it up big time in the beginning by forgetting to saute the rice, but with a little creative and quick moving, I salvaged the best i could and managed to strain it all out, re-issue a wee bit of bacon grease and try again. Although I didn't saute the rice enough, I still thought it was delicious. Easy peasy and oh so yummy. Thank you.

5 5

This was my first time making Mexican rice and was really happy to have it come out very moist and flavorful. I used regular basmati rice. I served this with carne asada. Overall a very nice meal! Thanks for posting!