Mexican Rice

Mexican Rice

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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


  • 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
  • 1
    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


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

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About Mexican Rice

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

Show 3 Comments & Reviews

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