Tex-mex Rice

"This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth."
photo by Junebug photo by Junebug
photo by Junebug
photo by  Pamela photo by  Pamela
photo by Sicklidae photo by Sicklidae
photo by Chris from Kansas photo by Chris from Kansas
photo by Junebug photo by Junebug
Ready In:




  • In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
  • Discard garlic cloves.
  • Add rice to infused oil and reduce heat to medium high.
  • Stirring constantly, brown rice.
  • Add broth, salsa, carrots and corn and reduce heat to low.
  • Cover and cook for 20 minutes.
  • Fluff rice before serving.

Questions & Replies

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  1. I have been making this for a while. I changed it up a bit, and I love it.<br/>For the salsa, I use 1/2 cup Medium Pace Picante Sauce. I omit the carrots, use 1/2 cup of frozen corn, about 1/3 cup black beans (its gives the rice GREAT color! otherwise I think it looks quite boring) I add about a tablespoon or so of lime juice. I also add about 1 - 2 teaspoons of minced garlic.<br/>About it not being done after 20 min... I bring it up to a boil once I add the broth, salsa, corn and beans. Then I turn it down to a simmer. It is usually done after 15 min, sometimes 20 (depending on the stove I'm using)<br/><br/>I either use it as a side dish for Garlic Lime Fajitas, or Pace 2 Step Chicken, its great!
  2. Just had to add some comments as we've been making this for awhile now - I leave the garlic in (adds mor flavor), using a GOOD salsa is key (we prefer homemade) AND this is the most important part- USE BROWN RICE - it makes it sooooooo good! My hubby is not a brown rice sort of guy (neither is his family) they all raved about this rice - Thanks!!
  3. I live in Houston, Texas so I know exactly what Tex-Mex rice should taste like and this fits the bill pretty closely! I followed the recipe exactly and added in frozen corn. It is somewhat bland, but most of the tex-mex rice I have eaten at restaurants is the same way and that is how I enjoy it. I made this along with "Recipe #21410" and it really made a good dinner.
  4. I used brown rice and precooked 1 cup before frying. I also added 1/2 cup salsa. It was excellent but a little salty. You might want to try sodium reduced broth.
  5. This recipe was great. Very easy and delicious. Much better than any other recipe I have tried.


  1. Lovely, easy, tasty recipe. At step 5 I put everything into the rice cooker and it cooked it prefectly. Instead of carrots I used a red pepper. Next time I may add slightly more salsa. Thank you for posting.
  2. I was looking for a nice side-dish and I found this recipe. It's a wonderful way to make rice and since my husband isn't a fan of spanish rice, this works well with those mexican recipes instead. That, AND it's a great excuse to get some veges into the meal.
  3. I LOVE this rice! The only change I made is, instead of using garlic cloves to infuse the oil, I used 4 slices of jalepenos. I also doubled the salsa. It was fabulous!



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