Real Recipes From Real Home Cooks ®

mexican rice

(2 ratings)
Recipe by
Pam Kw
Suburbs of, NY

My own version of a favorite dish.

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For mexican rice

  • 1 1/4 c
    uncooked, par-boiled rice
  • 2 c
    low sodium chicken broth
  • 1 can
    14.5 oz. petite diced tomatoes
  • 1 sm
    onion, finely diced
  • 1
    packet goya sazon (in the orange box)
  • 1 Tbsp
    butter, salted
  • 1 tsp
    ground cumin
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper
  • 1/4 - 1/2 c
    chopped fresh cilantro

How To Make mexican rice

  • 1
    Finely chop your onion. Place the tablespoon of butter into a large skillet and turn the heat to medium. Dump in the onion and sauté until translucent.
  • 2
    Pour in the diced tomatoes, with the juice and stir to combine with the onions. Add in the rice, cumin, salt, Goya Sazon, and some freshly ground black pepper and chicken broth. Stir until combined and then cover. Reduce the heat to low and let it simmer until the rice is tender and the liquid is absorbed. This should take about 20 to 25 minutes, but depending on the rice, can take a bit longer.
  • 3
    Just before serving, stir in the fresh cilantro, reserving a little to sprinkle over the top. Serve with some chicken, tacos, enchiladas or anything else you can think of. Enjoy!

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