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.

★★★★★ 1 vote
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


1In a sauce pan, preheat the vegetable oil and add the rice.
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.
3Once the rice is toasted, add the onion salt and stir. Add the tomato sauce and stir.
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.
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.
6Don't stir until ready to serve.

About this Recipe

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