Mexican Rice

Mexican Rice Recipe

No Photo

Have you made this?

 Share your own photo!

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
ear of corn, kernals removed
1 medium
carrot diced
1 to 2 Tbsp
el pato tomato sauce
salt and pepper to taste


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!

About Mexican Rice

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