Mexican Rice Reinvented

Linda Beer


I love Mexican rice but when I made it using traditional recipes where the rice cooks with tomatoes and chicken stock, the rice always seemed undercooked or either disintegrating. SO it was time to put my knowledge of cooking rice with my knowledge of spices together. End result is a Mexican rice that is as good if not better than any I have tasted in many Mexican (Tex Mex) restaurants. Being from Louisiana, I do know how to cook rice. This may be considered a Tex Mex rice. I served the rice as a side to the Mexican Pork Chops Grande, OLE that is a Justapinch recipe!

pinch tips: Non-Stick Rice Every Time






25 Min


15 Min




1/2 c
onions, chopped
2 clove
garlic, minced
2 Tbsp
olive oil
1 Tbsp
10 oz
ro-tel tomatoes and green chillies, drained
8 oz
tomato sauce
1 Tbsp
chili powder
1 tsp
3 c
long grain rice, cooked
1 tsp
kosher salt

Directions Step-By-Step

Cook rice. Jasmine rice is good for this recipe. Place 3 cups of cooked rice in a large bowl.
While rice is cooking, make sauce for rice. Sauté onions in olive oil and butter until almost translucent then add the chopped garlic and sauté for another minute.
Add the can of drained Ro-Tel tomatoes and green chilies. Add the chili powder and cumin and blend well with the onion and Ro-Tel mixture. Add the can of tomato sauce and blend into the mixture. Cook on low heat for 5 minutes, stirring occassionally. This mixture makes almost exactly 2 cups.
Pour 1 cup at a time into the bowl with the rice and toss gently. When the first cup is incorporated into the rice, add the second cup and toss to combine. Add salt to taste. At this point, the rice can be refrigerated and heated later. Place in casserole dish and heat at 350 degrees until hot. Serve immediately.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Hashtags: #rice, #sides