Mexican Rice

I wanted a nice side dish to pair with a tasty Southwestern style salad and grilled chicken I was serving for dinner. My son suggested rice so I went in search of a Mexican rice recipe. I found one over at Favorite Family Recipes that looked and sounded perfect. I only adapted it a little bit by adding sautéed onions. The rice was subtle but delicious and we all loved it. This will be my go to Mexican rice recipe.

Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, to taste, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato sauce,chicken broth, and half of the cilantro; stir until well combined. Turn the heat up to high until it boils. Reduce to low and cover with a lid. Cook for 20 minutes. Remove from heat (WITHOUT REMOVING THE LID) and let the rice sit, covered, for 5 minutes.

Add the remaining cilantro and fluff with a fork. Serve immediately. Enjoy.

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Mexican Rice

Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Ingredients:

1 tbsp olive oil
1 cup long grain rice, uncooked
2 tbsp sweet yellow onion, finely diced
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 tsp cumin
Dash of cayenne pepper
1/2 cup tomato sauce
1 3/4 cup chicken broth
3 tbsp fresh cilantro, finely chopped

Directions:

Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, to taste, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato sauce, chicken broth, and half of the cilantro; stir until well combined. Turn the heat up to high until it boils. Reduce to low and cover with a lid. Cook for 20 minutes. Remove from heat (WITHOUT REMOVING THE LID) and let the rice sit, covered, for 5 minutes.

Add the remaining cilantro and fluff with a fork. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Favorite Family Recipes

 

 

 

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15 Responses to “Mexican Rice”

  1. 1

    Muna Kenny — January 29, 2014 @ 3:13 am

    Mexican Rice is one of the dishes I can have alone with no chicken or beef on the side. I love how the rice take all the flavors and the aroma is just amazing! Yummy pic :)

    [Reply]

  2. 2

    Jenn — January 29, 2014 @ 4:22 am

    I haven’t made Mexican rice in years… not sure why, just one of those things that took a backseat…. thanks for the reminder though. Will definitely try this recipe when I finally make it again!

    [Reply]

  3. 3

    Joanne — January 29, 2014 @ 6:08 am

    I love this way to make rice more fun! I’m always so boring with it.

    [Reply]

  4. 4

    Larry — January 29, 2014 @ 7:37 am

    Over the years, as I’ve eaten meals in TexMex restaurants that come with rice and refried beans, I’ve learned to request double beans as I rarely like the rice. I’ve tried making it at home and it’s more to my liking, but have yet to find THE recipe (I’m lukewarm on most rice dishes anyway). Yours looks very good and with your recommendation, we’ll give it a try.

    [Reply]

  5. 5

    Angie@Angie's Recipes — January 29, 2014 @ 9:47 am

    I can eat this Mexican rice as the main!

    [Reply]

  6. 6

    Kasey — January 29, 2014 @ 11:46 am

    Think you could freeze this? I’ve never frozen rice before. If so, just defrost and microwave to warm up? Thanks!

    [Reply]

    • Pam replied: — January 30th, 2014 @ 8:18 am

      Kasey,

      I’ve never tried freezing rice so I am not sure how it would turn out. If you do it, please let me know how it works.

      Thanks,
      Pam

      [Reply]

  7. 7

    Marjie — January 29, 2014 @ 12:08 pm

    Who’d have ever thought the girl from Idaho would be such a master of Mexican cooking! Looks like a great rice side.

    [Reply]

  8. 8

    Pamela @ Brooklyn Farm Girl — January 29, 2014 @ 4:21 pm

    I love rice plus cilantro every single time but I love this new take with the tomato sauce. Can’t wait to try it!

    [Reply]

  9. 9

    Marcella — January 29, 2014 @ 9:38 pm

    Your Mexican rice looks so great! I love the inclusion of the cilantro and also the cumin and cayenne for the heat. When I make Mexican rice, I use El Pato Tomato Sauce (a Mexican chile tomato sauce). Have you ever tried that before? It may be too hot for the kiddos but perfect for mom & dad hee hee :) My recipe is from my nana — it is identical to the Mexican-style quinoa recipe I just posted (except with rice, of course) if you wanted to try it out!

    [Reply]

  10. 10

    Kim in MD — January 30, 2014 @ 7:20 am

    This looks delicious, Pam, as does the chicken you paired with it. I hope you post the salad tomorrow so I can make the entire meal this weekend!

    [Reply]

    • Pam replied: — January 30th, 2014 @ 8:46 am

      Kim,

      I’ll be posting a Super Bowl round-up tomorrow but the salad will post on Monday. Send me an e-mail if you want me to send the recipe to you earlier.

      Pam

      [Reply]

  11. 11

    Jacki — January 30, 2014 @ 5:04 pm

    Hubbs says I can’t make mex rice worth beans, now I’ve got ammo :) looks fabulous. Have you tried this in a rice cooker? Think it might get toasted on bottom?

    [Reply]

  12. 12

    Pam — February 3, 2014 @ 9:43 am

    I don’t have a rice cooker and I have never used one so I am not sure how it would turn out. Sorry!

    Pam

    [Reply]

  13. 13

    Southwestern Salad with an Avocado Cilantro Lime Dressing | Diabetic Recipes Australia — February 9, 2014 @ 12:49 pm

    [...] I wanted to make a nice Southwestern flavored salad with an avocado dressing. I found a recipe online for the dressing at Sumptuous Spoonfuls that looked wonderful. I adapted the recipe to suit my family and it turned out terrific. I liked the combination of ingredients on the salad and the dressing was a big hit! We all LOVED it and even enjoyed dipping the Buttermilk Southwestern Grilled Chicken in it. This chicken also paired nicely with the Mexican Rice. [...]

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