Mexican Rice

Last week I was in the mood for something a little different. I had never made fajitas at home before so I grilled up chicken, onions and peppers and had all the fixings on the side. To go with it I made a Mexican-style rice. I loved it so I’ll definitely be keeping the recipe!

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

(A lot of the recipes I saw called for cumin or other spices, but I chose to omit them.)

1. Heat oil in large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic salt.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.


9 Responses to “Mexican Rice”

  1. kayte on November 3, 2007 at 6:18 pm

    this rice recipe has never failed us! i made it again tonight and could not stop eating it!


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  3. boocat on March 12, 2013 at 1:45 pm

    How can you make Mexican rice without cumin and “other spices”? Huh?! Sounds good, but honestly please don’t call it “Mexican rice”!


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  6. Valerie on December 5, 2014 at 12:07 am

    I made this again last night. This is the rice recipe I’ve been looking for! It tastes better than a lot of Mexican restaurant’s rice that I’ve had. Thank you so much!!


  7. Faye on January 16, 2015 at 11:59 am

    Hi Michelle
    Just wanted to ask if this would be a good accompaniment to your beef enchiladas. I will be making them on Sunday along with your apple slab pie, this rice looks like it would finish the dish off quite nicely : ) thanks


    • Michelle on January 17th, 2015 at 1:46 pm

      Hi Faye, Yes, it would go perfectly with the enchiladas!


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