Mexican Rice

Thursday, October 8, 2009

I served this rice with the Three-Cheese Enchiladas we ate last night. This rice was super easy to put together and tasted great. The flavors were perfect. This was a quick and easy homemade rice-a-roni. I will make this again when we eat Mexican at home.

The second time we made this I added a can of black beans - awesome!

Mexican Style Rice
adapted from Lynn's Kitchen Adventures
(Printable Recipe)
  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1/2 tsp garlic salt
  • 1/2 tsp ground cumin
  • 1/2 cup tomato sauce
  • 2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.

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  1. Boy I sure do appreciate this simple recipe. You don't know how many times I've ruined rice trying to turn it into "Mexican". I refuse to buy the packaged. Yikes, alot of preservatives, salt...the usual suspects.

    Lea Ann

  2. I made this last night and it was delicious! Thanks for the easy recipe. Will definitely make this again.

  3. Around how long does it take to get puffed and golden?