Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Best Mexican Rice Recipe
    Lost? Site Map

    The Best Mexican Rice

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    7 mins

    35 mins

    FernNita's Note:

    This recipe was taught to me by my Mother and Sister. I have the tendency to add my own "twist" to all recipes I've come across, to give it a tiny sense of uniqueness. I hope you enjoy it as everyone I've made the rice for has. I've been told several times that it's "The best Mexican rice they've ever had". I'll let you be the judge. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat vegetable oil on Medium-High heat and add the rice.
    2. 2
      Stir rice to fully coat in oil and fry for about 2 minutes, stirring occasionally to avoid burning and ensure thorough cooking of the rice.
    3. 3
      Add the Garlic, Onion, Garlic Salt and regular Salt and continue cooking until rice is golden brown (about 3-5 minutes), stirring occasionally.
    4. 4
      Add the Tomato sauce, El Pato sauce and Diced Tomatoes and mix together. Continue cooking for another minute.
    5. 5
      Add Lemon juice and Knorr bouillon and mix, cook for another minute.
    6. 6
      Add the water and Cilantro, stir and bring sauce to a boil. (at this point, before boiling, you can taste the sauce and add more Salt to taste).
    7. 7
      Reduce heat to a simmer and cover the rice, cooking for 25 more minutes (It is extremely important to NOT stir the rice at this point, just cover and wait 25 minutes).
    8. 8
      After 25 minutes, mix the rice and it is ready to serve.
    9. 9
      This recipe makes approximately 10 servings. Halve the ingredients, omit one can of El Pato and use an 8 oz. can of diced tomatoes instead of 10 oz. to make approximately 5-6 servings. Enjoy!

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:


    Nutritional Facts for The Best Mexican Rice

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 512.6
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.1 g
    Cholesterol 0.2 mg
    Sodium 803.9 mg
    Total Carbohydrate 99.8 g
    Dietary Fiber 3.3 g
    Sugars 3.5 g
    Protein 9.5 g

    The following items or measurements are not included:

    El Pato salsa de fresco

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites