MEXICAN RICE – Rice steamed in tomato sauce, garlic and onions then topped off with fresh cilantro. It will perfectly compliment your favorite Mexican food dish.
I’ve tried a few different versions of Mexican rice. This one is my husbands favorite, by far. He gets pretty excited when he sees me making it.
My husband loves Mexican rice. He remembers his mother and grandmother making it by pouring the juice from canned stewed tomatoes into the rice and then hand squeezing the tomatoes before tossing them in as well.
This recipe calls for tomato sauce instead of stewed tomatoes, so there are no tomato chucks. That’s probably why my husband loves the recipe so much. He enjoys the tomato flavor much more than the actual tomato chucks.
If you like your rice with chunks, you could try stewed tomatoes instead of tomato juice. We love to serve Mexican rice with our Cheesy Chicken Enchiladas.
Here’s what you need to make Mexican Rice…
- Vegetable oil
- Long-grain rice
- Cumin (optional)
- White onion
- Garlic clove, minced
- Tomato sauce
- Chicken broth
- Salt
- Pepper
- Cilantro
Mexican Rice
MEXICAN RICE - Rice steamed in tomato sauce, garlic and onions then topped off with fresh cilantro. It will perfectly compliment your favorite Mexican food dish.
Ingredients
- 3 tablespoons vegetable oil
- 1 1/2 cups long-grain rice
- 1 teaspoon ground cumin (optional)
- 1/2 white onion, finely chopped
- 1 garlic clove, minced
- 1 (8ounce) can tomato sauce
- 2 1/4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup minced cilantro
Instructions
- Heat oil in large saucepan over medium heat.
- Add rice and sautè, stirring frequently until golden brown (about 5-10 minutes).
- Add the cumin and onion, cook until translucent.
- Add garlic and cook for about 1 minute.
- Pour in the tomato sauce, chicken broth, salt and pepper. Stir to combine.
- Bring to a boil. Stir again. Cover, reduce heat and simmer for 20 minutes.
- Leaving the rice covered, remove from heat and let it rest for 10 minutes.
- Fluff up the rice a fork.
- Sprinkle the cilantro over top and serve.
Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 798mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 2g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe Source: adapted from Magnolia Table.
[…] you looking for more rice recipes? Try my Mexican Rice or Coconut […]