4 from 1 vote
Mexican rice in a large fluted white bowl on a fake marble top dining room table. In the background is a homemade bean burrito on a red plate.
Mexican Rice
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This Mexican rice is very versatile, and can either be served as a side to most Mexican dishes or served as part of a burrito!

Course: Side Dish
Cuisine: Mexican
Keyword: mexican rice, rice recipes
Servings: 8 people
Calories: 203 kcal
Author: The Panicked Foodie
Ingredients
  • 2 cups long grain rice, uncooked
  • 2 teaspoons extra light olive oil
  • 8 ounces tomato sauce
  • 1 quart chicken broth
  • 1 large garlic clove, minced
  • 1/4 teaspoon cumin
  • Freshly ground Himalayan pink salt and freshly ground black pepper to taste
Instructions
  1. Heat extra light olive oil over medium-high heat until it begins to shimmer.

  2. In a strainer, rinse rice under running water.

  3. Add rice to pan, and toast until the rice emits a nutty fragrance, and the tips of the grains start to toast. This should take around 5-10 minutes.

  4. Add in tomato sauce, chicken broth, garlic clove, cumin, salt, and pepper. Give the pot a good stir to mix everything and then cover with a lid.

  5. Once the mixture starts to boil, reduce the heat to low and simmer for 30-40 minutes, or until all the liquid is absorbed.

  6. Fluff rice before serving and enjoy!

Recipe Notes

This recipe makes a TON (~2.5 quarts) of cooked rice. If you are cooking for yourself, I would recommend halving the recipe, or freezing half of it. If you decide to freeze the leftovers, be sure to flatten the freezer bags like pancakes before placing in the freezer.

Credit: Recipe adapted from Kristyn at Lil' Luna.

Nutrition Facts
Mexican Rice
Amount Per Serving
Calories 203
* Percent Daily Values are based on a 2000 calorie diet.