Mexican rice is simple to make with pantry ingredients and perfect for those who aren’t fans of Spanish rice. Pair it with your favorite Mexican main dishes for a complete feast.
We make Mexican food A LOT. It’s a weekly menu item but my hubby has never been big on Spanish Rice and I’m not big on box mixes for things I know I can easily make from scratch. Plus it’s impossible to keep enough boxed mixes on hand for all of the times we make it.
The ingredients are pantry staples and solve the chunky tomato issue that turns my husband off of traditional Spanish rice. If you choose to double the recipe you may need to cook it longer depending on the pot size and shape. Just to be aware.
It’s full of flavor and is the perfect accompaniment to any Mexican fare. We love it paired with Mole Enchiladas, Empanadas, Loco Pollo, Shortcut Fish Tacos, Simple Shrimp Tacos, or Fajitas. Make some Horchata and Corn with Cumin Butter & Queso Fresco for an awesome feast!
- 1 c. rice
- ½ small onion, sliced
- 1 thumb garlic, smashed
- 1 or 2 T. oil
- pepper to taste
- 1 8 oz. can tomato sauce or 2 small tomatoes, chopped (for Spanish Rice style)
- 2 c. chicken broth
- salt to taste
- Cooked diced carrots and peas, optional
- Fry uncooked rice, onion, garlic, and pepper in oil until rice starts to brown. Add tomatoes and mash or use tomato sauce and broth, cover. Simmer until done, about 20 minutes.