The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden. Source: EatingWell Magazine, May/June 2010

Bruce Aidells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.

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  • Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.

  • Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4 cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the heat and let stand, covered, for 15 minutes before adding the vegetables.

Nutrition Facts

193 calories; 5.1 g total fat; 0.4 g saturated fat; 421 mg sodium. 244 mg potassium; 32.2 g carbohydrates; 1.6 g fiber; 2 g sugar; 4.4 g protein; 702 IU vitamin a iu; 5 mg vitamin c; 103 mcg folate; 23 mg calcium; 2 mg iron; 22 mg magnesium;

Reviews (14)

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14 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/12/2017
Very good and easy. And for the person who keeps burning the rice you have to consistently stir the rice in the oil. And then when it's brownish you add all the liquids Read More
Rating: 5 stars
05/22/2017
Excellent recipe! My very picky 5 year old loved it. I used it as filling for burritos as I am not a fan of black beans or refried beans. It is my new go-to Spanish rice recipe. Read More
Rating: 4 stars
04/14/2015
Quick Easy and Delicious! I like this recipe because the ingredients are simple and the recipe is easy to follow. My husband and kids really like the way the rice tastes too! Read More
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Rating: 4 stars
05/07/2013
I live in Tucson AZ and this is the kind of rice served in all the Mexican restaurants here. I made it exactly as the recipe stated using white rice. Came out nice and fluffy. I do want to try it with brown rice but for the most authentic restaurant style rice white rice is the way to go. I will also cut any large carrot chunks next time. I got a huge one and it took away from the rest of the bite. Read More
Rating: 4 stars
12/14/2012
Question on rice I'm new to cooking and I know this is a silly question but do you fully cook the rice before you begin the recipe? Read More
Rating: 2 stars
09/09/2012
Burnt the Rice Can anyone lend a hand to someone just starting out? I followed the directions of the recipe and the rice was burnt within 3 minutes with the stove on medium heat. Even turned it down. Is it just my stove or did I do something wrong? Read More
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Rating: 3 stars
04/19/2012
blended flavor This dish is worth a try. cook this dish before your other lunch/dinner sides/main dishes. Pros: tasty healthy Cons: takes over an hour to be done. Read More
Rating: 5 stars
03/25/2012
Really good! I've made this three times now and each time gets better! I cut the recipe in half for the 2 of us each time. First time made according to recipe...was a bit bland but moist & fluffy. Second time I used white rice increased onion to 1/2 medium onion kept the garlic at 1 Tbsp. and added 1/4 tsp. Mrs. Dash Southwestern (salt-free) seasoning; moist & fluffy and REALLY flavorful! Third time I kept the onion garlic & seasoning the same but used brown rice; it took about a cup more of broth and about 20 minutes longer than the recipe specified for brown rice but it was by far the most delicious in our opinion! Even DH who is not a brown rice fan said the brown rice flavor was just better than with the white rice. This is an easy no fuss version of Spanish/Mexican rice which is healthier than the regular version! Yay!! Pros: Tasty alternative to an unhealthy dish! Cons: Brown rice version needs tweaking... Read More
Rating: 4 stars
01/20/2012
Easy and Tasty So easy moist and delicious. Read More
Rating: 4 stars
10/30/2011
I made this dish using brown rice. The flavor was good but the consistency was gummy and sticky. I prefer the rice to be fluffy. Not sure I would make this again unless it would be different with white rice. Read More
Rating: 4 stars
10/30/2011
Just made this recipe for Father's Day & everyone loved it! Read More
Rating: 4 stars
10/30/2011
We really enjoyed this with grilled vegetables and Margarita chicken. I did use brown rice rather than white and used drained Rotel diced tomatoes with lime juice and cilantro in place of the tomato sauce. I added a little homemade taco seasoning and then dumped the entire thing from the saute pan into the steamer added a little less chicken broth and cooked for 50 minutes It came out moist a little spicy and delicious. When time to eat I added the defrosted mixed vegetable and reheated in the microwave. Delicious! This will be a "repeater" in our house. Read More
Rating: 4 stars
10/29/2011
I made this for dinner last night. I used canned diced tomatoes instead of tomato sauce and added a few more herbs. I also added turkey sausage when I added the rice. It turned out to be a delicious one pot meal! Very filling. Read More
Rating: 4 stars
10/29/2011
Stunning. Loved the taste.......................... Read More