Mexican Rice

Mexican Rice Recipe

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stephanie tate


This is a favorite when I have company. Many say it's the best Mexican rice they've ever had. As a vegetarian I'm always testing products so that I get the same full taste. I recommend Imagine No-Chicken Broth but you can use real chicken broth if you prefer. Also, El Pato sauce is found in the Latin / Hispanic section of your grocery store. It's a small yellow can with a duck on it.


★★★★★ 1 vote

10 Min
30 Min


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1 c
white rice
1/2 medium
yellow or white onion diced
2 to 3 clove
garlic minced
1 1/2 Tbsp
olive or vegetable oil
1 1/2 c
imagine no-chicken broth
ear of corn, kernals removed
1 medium
carrot diced
1 to 2 Tbsp
el pato tomato sauce
salt and pepper to taste

How to Make Mexican Rice


  • 1heat oil in large heavy bottomed skillet over medium heat. add onion and rice stirring frequently until the rice is browned.
  • 2while the rice is browning, heat No-Chicken broth in microwave for about 1 minute. (If you prefer use regular chicken broth)
  • 3add garlic and cook for 1 additional minute until garlic is fragrant.
  • 4slowly add hot broth and bring to boil.
  • 5reduce heat to simmer and cover. cook for 20 minutes.
  • 6while the rice is simmering cook the corn and carrot together until soft.
  • 7remove rice from heat and add vegetables, El Pato and salt and pepper to taste. Enjoy!

Printable Recipe Card

About Mexican Rice

Course/Dish: Rice Sides
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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