Rice Mexicano

Jolayne Cooper


This is a great recipe that I found on a blog called "tablespoon." It went really well with the Chicken Enchiladas I made. I forgot the tomato, so my picture doesn't have that in it.


★★★★★ 2 votes

10 Min
25 Min
Stove Top


  • 3 Tbsp
  • 2 c
    uncooked long grain rice
  • 1 c
    chopped onion
  • 2
    garlic cloves, minced
  • 1 c
    green peas, fresh or frozen
  • 1
    large tomato, peeled, seeded, chopped
  • 1 tsp
    ground cumin
  • 3 c
    chicken broth
  • 1 tsp

How to Make Rice Mexicano


  1. Heat oil in a large skillet over medium-high heat. Add rice; cook and stir until golden brown. Add onion and garlic; cook and stir until softened. Stir in peas, tomato and cumin. Cook 1 minute, stirring constantly. Add chicken broth and salt. Bring to a boil; reduce heat. Cover and simmer 20 minutes or until rice is tender and all of the liquid is absorbed.

Printable Recipe Card

About Rice Mexicano

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican

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