Mexican Rice Recipe

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Mexican Rice

Kim Flores


I got this recipe when I watched my Mother in law make it. I apologize for the measurements, since she did not use any, and this is an approximation based on my experience. My husband says I got it right, so enjoy. MUCH better then the rice you will get at a mexican restaurant!

★★★★★ 1 vote
Stove Top


1 1/2 c
rice, uncooked
3 c
chicken broth
2 Tbsp
cooking oil
2 clove
garlic, mashed
1/2 medium
onion, medium chopped
1/2 can(s)
diced tomatoes
cilantro, fresh
1/4 can(s)
aluminum foil or top for pan


1heat oil in skillet to medium high
add rice and garlic
lightly brown rice
2when rice is lightly browned, add chicken broth
add onion, peas and tomatoes
reduce to a low medium heat and let simmer
DO NOT STIR after initial addition of ingredients
3WATCH LIQUID! Need to let cook until cannot SEE the liquid, but is small amount left
Remove from heat, cover with aluminum foil or well fitting top.
Let sit for approximately 1 hr. DO NOT UNCOVER DURING THIS TIME!

Add cilantro to taste and mix into rice when ready to serve. Serve with lime on the side.

About this Recipe

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