Prep 5 mins
Cook 20 mins
A great side dish for homemade enchiladas!
- 59.14-78.07 ml finely chopped onion
- 29.58-44.37 ml olive oil (or bacon drippings)
- 295.73 ml parboiled long-grain rice
- 396.89 g can chicken broth
- 226.79 g can tomato sauce
- 1.23 ml cumin
- 1.23 ml garlic powder
- 2.46 ml salt
- Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
- 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.
- Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
- 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.
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.
loved.it....no, 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.
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!