Mexican Rice

READY IN: 30mins
Recipe by Ana_Isa

This is a yummy rice recipe my grandma would make oh so often as a side dish, and we would all gobble it up! Consistency of the rice is the most important part of this recipe - too mushy or crunchy is no good, so measuring out the chicken broth and the rice are important. Enjoy!

Top Review by newmama

This was a good basic recipe. I used rotel instead of tomatoes and added some salsa too. I used more cumin, salt and added chili powder. As is it was too bland for us but with extra amounts of listed spices it is tasty! I did use peas for the vegetable.

Ingredients Nutrition

Directions

  1. Heat oil on medium in a large sauce pan. Add the rice and toast slightly, turning it frequently, to make sure it doesn't burn.
  2. Once it's started changing color and expanding, add the chicken broth, tomato sauce, and veggies. Mix ingredients together, then add salt, black pepper, and cumin.
  3. Reduce heat to medium low-ish and cover sauce pan with aluminum foil or lid. Let cook for 20 minutes, stirring every 10 minutes.

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