Easy Mexican Rice
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.
You can serve this with your favorite Mexican main dish and some Horchata and Corn with Cumin Butter & Queso Fresco for an awesome feast!
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Ingredients needed:
- long grain rice
- white or yellow onion
- fresh garlic
- olive or vegetable oil
- salt
- black pepper
- tomato sauce
- chicken broth
Additions:
For Spanish Rice style you can add 2 small chopped tomatoes at the end of the cooking time.
You could also add a mixture of diced carrots, corn and peas for restaurant style Mexican rice. I would add about 1/2 to 2/3 cup of the veggie mix at the end of the cooking time and allow them to warm through.
How to make this:
- Fry uncooked rice, onion, garlic, salt and pepper in oil until rice starts to turn golden brown.
- Add tomato sauce and broth, cover.
- Simmer until rice is cooked through and all liquid has absorbed, about 20 minutes.
Can I make Mexican rice in a rice cooker?
Yep! In my experience using a rice cooker, you’ll want to reduce the amount of chicken broth used by about 1 cup because there is less liquid lost during the cooking process.
The same is true if you are using a pressure cooker, like the Instant Pot or Mealthy Multi-Cooker, to cook rice.
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Equipment
Ingredients
- 1 cup rice
- ½ onion diced
- 1 garlic smashed
- 1-2 Tbsp oil
- 8 oz tomato sauce or 2 small tomatoes chopped (for Spanish Rice style)
- 2 cups chicken broth
- 1/2 pepper
- 1/2 salt
Instructions
- Fry uncooked rice, onion, garlic, salt and pepper in oil until rice starts to turn golden brown.
- Add tomato sauce and broth, cover.
- Simmer until rice is cooked through and all liquid has absorbed, about 20 minutes.
Would Arborio rice work well in this recipe?
I have never tried it with Arborio rice. If you do please let us know how that worked out.
Just had this and it was delicious!
Opps. forgot my rating
Yummy. I personally like the traditional chunks of tomatoes but I also like variety. Thanks for a new option.
Nice and simple for picky eaters!
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That looks like perfect side dish for our Mexican favorites! Yummed and Pinned!
Exactly. It’s just like it without the chunks of tomato and I know a lot of people don’t dig on the chunks of tomato- my family included!
Looks like a great spin on the traditional “Spanish rice”. Sounds good!