Total Time
Prep 15 mins
Cook 30 mins

This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking!

Ingredients Nutrition


  1. In a large skillet over medium heat cook the onion in the oil until tender, but not browned, about 3 - 5 minutes.
  2. Add the garlic and rice and cook another 3 - 5 minutes, stirring often, until rice is pale yellow.
  3. Add the tomatoes, consomme, cumin and salt.
  4. Bring the mixture to a boil over high heat.
  5. Cover and simmer over very low heat until the liquid is absorbed and the rice is tender, approximately 20 minutes.


Most Helpful

This certainly is most excellent! I like the addition of cumin. I did not have beef broth and used chicken broth instead, I am sure it will only be better with beef broth and will try that next time I make it.

Deantini December 10, 2012

I enjoyed this with pinto beans and salsa. I used vegetable stock instead of beef to make it vegetarian. Thanks Jan! Made for PRMR game.

Sharon123 May 08, 2013

Great flavor, went well with recipe#326418. I liked having the beef flavor in the rice; so used to using chicken stock to make rice. It had a Mexican flavor with the cumin, but I am glad it was not loaded down with chili powder. Made for Zaar Stars.

AZPARZYCH October 03, 2011

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