Nina's Mexican Rice

Nina's Mexican Rice

14 Reviews
From: EatingWell Magazine, May/June 2010

The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.

Ingredients 6 servings

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Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons canola oil
  • 1 cup long-grain white rice (see Brown Rice Variation)
  • ½ cup finely chopped onion
  • ¼ teaspoon salt
  • 1 tablespoon minced garlic
  • 1 8-ounce can tomato sauce
  • 1½ cups reduced-sodium chicken broth or vegetable broth
  • ½ cup frozen mixed vegetables (such as corn, peas and carrots), thawed


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. Brown Rice Variation: Use 1 cup long-grain brown rice and 1¾ 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 information

  • Serving size: about ⅔ cup
  • Per serving: 193 calories; 5 g fat(0 g sat); 2 g fiber; 32 g carbohydrates; 4 g protein; 103 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 702 IU vitamin A; 5 mg vitamin C; 23 mg calcium; 2 mg iron; 421 mg sodium; 244 mg potassium
  • Nutrition Bonus: Folate (26% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

Reviews 14

November 12, 2017
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By: Aleeceia RareBeauty Stevens
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
May 22, 2017
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By: claire's mom
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.
April 14, 2015
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By: EatingWell User
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!
May 07, 2013
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By: Bakerette87
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.
December 14, 2012
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By: EatingWell User
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?
September 09, 2012
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By: EatingWell User
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?
April 19, 2012
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By: fruitbowlk
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.
March 24, 2012
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By: shawneegirl
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...
January 19, 2012
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By: EatingWell User
Easy and Tasty So easy, moist and delicious.
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