Real Recipes From Real Home Cooks ®

my mexican rice

★★★★★ 2
a recipe by
Sherry Guthrie
Brenham, TX

My family loves this rice! Especially my oldest son. It is great with tacos, enchiladas, fajitas or just add some meat and have as a main dish!

★★★★★ 2
serves 6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For my mexican rice

  • 1 Tbsp
    bacon drippings or vegetable oil
  • 1/2 c
    chopped onion
  • 2 clove
    garlic, minced
  • 1 c
    jasmine or long grain rice, uncooked
  • 2 c
    water or chicken broth
  • 2 tsp
    chicken bouillon granules
  • 1/2 tsp
    onion powder
  • 1/4 tsp
    garlic powder
  • 1 tsp
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2 Tbsp

How To Make my mexican rice

  • 1
    In medium sized pot, heat drippings or oil over medium heat. Add the onions and sauté until transparent. Add the uncooked rice and stir continuously until the rice starts to toast. Add the minced garlic and cook about a minute longer.
  • 2
    Pour in the water or broth; add the chicken bouillon granules, onion powder, garlic powder, cumin, chili powder, salt and pepper. Stir and add the ketchup.
  • 3
    When the mixture comes to a boil; reduce the heat to low and cover with a lid. Cook for 20 minutes. DO NOT open the lid during this cooking time. After 20 minutes remove from heat and allow to rest for 5 minutes before fluffing with a fork. Enjoy!
  • 4
    Optional: You can add cooked ground beef or chicken right before cooking for 20 mins. Sometimes I add a little whole kernel corn and a can of Ro-tel tomatoes and green chilis instead of ketchup!

Categories & Tags for My Mexican Rice: