Mexican-Style Rice

Name: Mexican-Style Rice
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 cup cooked long-grain rice; ½ teaspoon garlic powder; ½ teaspoon ground cumin; ¼ cup chopped onion; 2 cups chicken broth; ½ cup tomato sauce; salt and ground black pepper to taste

Marrekus and Krysten Wilkes Website

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This recipe for an authentic Mexican-style rice is easy to make and tastes just like what you have had in restaurants. Start by toasting long-grain rice in a hot pan with vegetable oil. Then season with garlic powder, cumin and chopped onion. Chicken broth and tomato sauce are added as the liquids to cook the rice the rest of the way. It’s is a great side dish for Mexican meals and is ready to serve in 30 minutes. This is the perfect side to pass on Taco Tuesday along with a big bowl of black beans or refried beans!

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Servings: 4

Ready in: 30min PT30M

Ingredients

2 tablespoons vegetable oil
1 cup cooked long-grain rice
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ cup chopped onion
2 cups chicken broth
½ cup tomato sauce
salt and ground black pepper to taste

Directions

Heat oil in nonstick saucepan over medium heat. Cook rice in hot oil, stirring constantly, until rice is slightly puffed and golden, about 5 minutes.
Stir garlic powder and cumin into the rice; add onion, stir, and cook until tender, about 3 minutes.
Pour chicken broth and tomato sauce into the pot; bring to a boil. Reduce heat to low, cover pot with a lid, and simmer until water has been absorbed, about 20 minutes.
Fluff rice with fork to serve.

Mealthy tip:

Normally rice is cooked in water and then seasoned. In this recipe broth and tomato sauce are the cooking liquid, infusing flavor into every grain of rice!

Tagged:

Sides Mexican Rice Tomato Sauce No Meat

Reviews

4.5out of 5 Stars

(4 Reviews)

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What others are saying

Jessica Scott says:

I tried this delicious Mexican rice, it is perfect for taco night! This version tastes just like at my favorite restaurant. This should definitely be your go-to, fail proof recipe.

Greg Jones says:

This Mexican rice was so good, I made two batches. I served it with shredded pork tacos, also from Mealthy. It made for a perfect meal.

Phil Mauracher says:

We put Rotel in a blender. Added .75 cup instead of .5 cup. Yum!!

Charlotte Lasek says:

I’m confused! The ingredients list says “1 cup COOKED” rice but the description talks about how the rice cooks in the tomatoes. Is it 1 cup UNCOOKED rice?? That would make a lot.