Mexican Rice


I always struggle finding A. good mexican ready-made rice, and B. making my own.  However, since I have a neighbor next door of similar descent, I thought I would seek out advice.  Turns out they don’t exactly measure stuff either 🙂 – thanks Heather for the ingredients.  I didn’t measure very well either, and did a lot of tasting as I went because I was starving.  But the rice is delish.  We had co-workers of MB’s over for dinner this last week, and they are amazing people.  We always enjoy sharing our home and food (and drinks), and we did chicken and beef fajitas and all the fixins.   The funniest part is that I had to be at home during the day for the DISH people to fix our screwed up tv situation, and so decided, heck, I’ll just make the rice now.  Well, it was about lunch time, and it KILLED them.  It smelled (and tasted) amazing – I actually felt kinda bad.  Anyway, rice got constructed, warmed up well later, and TV remedied in time for March Madness.  (Personally, bring on the Royals and FOOTBALL).

So it looked like this at the end, and just sayin, there were no leftovers:

photo 5

Nope, not a photographer but the rice was to the moon!

I started with a skillet at medium high heat, and added oil then rice to lightly brown it.  This is a key step, but you have to be careful as it can burn really easily.  Keep stirring and flipping it around, and once it’s mostly toasty start adding liquid and other ingredients.

photo 1

Saute the rice

This is the Rice Family Ingredients below, and they make it all come together.   I added the whole green chiles during the cooking process for flavor and then removed them prior to serving.  Onion and garlic powder, salt, cumin, chicken broth and tomato sauce wound up passing the hubster test.

photo 2

photo 3

This has nothing to do with the rice, but was a popular area once guests arrived!

So, here’s my recipe (thanks, Heather) and adjust to your seasonings delight!!!

Mexican Rice

  • Servings: a hungry crowd
  • Print

2 cups white rice
2 cans or 1/2 qt chicken broth, or more
1 can tomato sauce
1 tsp onion and garlic powder and 1/2 tsp cumin, and more to taste if needed
whole green chiles, remove at the end (or leave in and chop up)

Saute rice in EVOO or vegetable oil until lightly browned.  Add tomato sauce and chicken broth, and stir well.  Add seasonings and chiles, stir well, cover, stirring occasionally until rice is done.  Can make in advance and warms up well.


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