Mexican Rice

Mexican Rice

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denise young


This goes great with any and all mexican dish. I grew up on this. And Im sure even on a tight budget all households have long grain rice on hand.


★★★★★ 1 vote

35 Min


  • 2 c
    white long grain rice
  • 1/4 c
  • 1 can(s)
    12 oz tomato sauce
  • 24 oz
    water, cold
  • 2 Tbsp
    cooking oil
  • 4 dash(es)
    salt and pepper

How to Make Mexican Rice


  1. Heat skillet or frying pan with the oil, add the rice and onion. Stir constantly until brown.
  2. After rice is browned, add tomato sauce, and water ( water should completely cover the rice by 1").Heat should be about medium to medium high. Add your salt and pepper to taste. stir gently with fork.
  3. Wait until it boils, then add lid and turn down the heat to medium. Water will evaporate, fluff with fork. If rice is done there will NOT be any solid white kernels. You may need to add more water if there are uncooked kernels, (just add a 1/4 oz or so not a lot). After that wait for it to evaporate and fluff with fork and serve. Practice makes perfect.

Printable Recipe Card

About Mexican Rice

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

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