Mexican Rice

READY IN: 40mins
Recipe by Harness Technology

Here is a great recipe I developed after trying many other similar recipes. This one has been tweaked over the last two years and I think it's just right.

Top Review by DreamoBway

This was a good side dish for our Cinco de Mayo celebration. I sauteed the onion in olive oil until it was soft and then added the rice for just a few minutes. I used brown rice so I simmered this at a very low temperature for 45 minutes to get the consistency I like. It was creamy but not soupy. I especially liked that was was flavorful without being spicy. I'll definitely make this again. Thank you for posting!

Ingredients Nutrition


  1. In a large skillet, cook rice and onion in bacon grease (or olive oil) over medium heat for about five minutes, until rice is golden brown (be careful not to burn).
  2. Stir in remaining ingredients and heat until boiling.
  3. Reduce heat, cover and simmer for 20-30 minutes. Do not stir!
  4. Remove cover, increase heat slightly and simmer until all liquids are absorbed. If you like your rice a bit dry (restaurant style), continue to simmer a few minutes longer to allow more moisture to evaporate.

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