Mexican Rice

Barb Brown


It took me awhile to master authentic Mexican rice. I have taught my grandson my recipe so now he gets the rice requests for family gatherings; he is 13.

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5 Min
25 Min
Stove Top


1 c
long grain white rice
1/8 c
vegetable oil
1/3 can(s)
tomato sauce
2 tsp
onion salt
1 can(s)
chicken broth
1 c
mixed veggies (frozen) - optional


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1In a sauce pan, preheat the vegetable oil and add the rice.

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2On medium heat, Stir the rice continuously until it becomes the color of toast. This step will take about 10 minutes. Have patience - this is the secret step.

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3Once the rice is toasted, add the onion salt and stir. Add the tomato sauce and stir.

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4Add the can of chicken broth and stir. Put the lid on the pan, simmer for 10 minutes. Once the lid goes on leave it alone.

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5After 10 minutes, add the frozen veggies - do not stir. Replace the lid and simmer for five more minutes. The frozen veggies are optional. I normally use frozen peas and carrots.

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6Don't stir until ready to serve.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Hashtag: #Spanish