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

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!

5 5

Wow this was wonderfull.I am glad I made a double batch as it was loved and all eaten.For starters I used 1tsp. cumin for the double batch and it seemed to be the perfect amount.Also I had a red pepper I wanted to use up I sauteed it with the onion in bacon grease.Also I was out of parboiled rice so I used regular.I also opted to use chunky salsa instead of the tomato sauce.Thanks for posting this keeper recipe.