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Mexican Rice II
SUBMITTED BY:
Mommyto2
PHOTO BY:
J. Casey
"This is a wonderful side dish for any Mexican dinner."
RECIPE RATING:
Read Reviews
(513)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
25 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
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DIRECTIONS
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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REVIEWS
Reviewed on Jul. 24, 2003 by Karl Fish
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Karl Fish
Jul. 24, 2003
For the reviewers having trouble with browning and puffing the rice: My rice browned, but didn't puff. When I added the soup stock and tomato sauce, I was concerned (I had company over and this was the first try) but the rice came out beautifully, and puffed out. Don't let the other reviews prevent you from trying this simple and delicious dish. It made a great side dish for the quisadillas I made. This is also a good guy-proof recipe, considering I didn't mess it up. I'm definitely making this one again. I have a rice cooker, but I decided to take a chance and make it in a medium sauce pan, and I was glad. My rice cooker tends to singe the outer layer of rice. Cook hard!
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108 users found this review helpful
For the reviewers having trouble with browning and puffing the rice: My rice browned, but...
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Reviewed on Aug. 9, 2008 by
Valerie's Kitchen
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Valerie's Kitchen
Aug. 9, 2008
Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as good as it was when I did it a second time using Taco Seasoning I (from this site). I just sprinkled in what looked like enough, about 1-1/2 tsp. This mixture includes cumin and many other spices which are perfect for this recipe. I also cooked my onion in the oil BEFORE adding the rice to get it nice and soft. Other than that, I followed exactly as written and it was perfect!
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92 users found this review helpful
Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this...
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Reviewed on Jul. 24, 2003 by Z
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Z
Jul. 24, 2003
A strong chicken broth is needed to make this good. KAET: I've never been able to get my rice to brown and/or puff in a skillet either, so I always use my rice cooker instead. I saute the onions, minced garlic and cumin in a skillet, then throw it into the rice cooker along with the 1 c. rice, 1-1/2 c. chicken broth and all the other ingredients, omitting the garlic salt. The cooker shuts off when the rice is done. Easy and very good too.
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39 users found this review helpful
A strong chicken broth is needed to make this good. KAET: I've never been able to get my rice...
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Reviewed on Jul. 24, 2003 by Jamie
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Jamie
Jul. 24, 2003
This rice was so well-liked by my friends that we all agreed that it was the best mexican rice we'd ever had. I followed the recipe exactly the first time that I'd made this, but the second time I didn't have any tomato sauce so I used a 14.5 oz can of diced tomatoes with the juice. I still used the same amount of water and it worked out perfectly. Very yummy!!
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28 users found this review helpful
This rice was so well-liked by my friends that we all agreed that it was the best mexican rice...
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Reviewed on Mar. 23, 2006 by
Jellena
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Jellena
Mar. 23, 2006
I was kind of nervous making this rice because I was craving the rice from my favourite Mexican restaurant, but this turned out great! I omitted the salt and just used fresh minced garlic instead and added some green onions along with the regular onions. I also used olive oil instead and did the 1.5 cups of broth to 0.5 cup tomato sauce and it turned out perfectly! Now I will make this rice when I can't get out to my favourite Mexican restaurant!
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23 users found this review helpful
I was kind of nervous making this rice because I was craving the rice from my favourite...
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Reviewed on Apr. 14, 2007 by WHEATFIELDS
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WHEATFIELDS
Apr. 14, 2007
I know this is a wonderful recipe. I have been making this for years. I used to go visit my friend and then go watch her mother-in-law cook, This is al most exactly her recipe. The only changes she would make and I still do are use 1/2 tsp cumin seed instead of the graound coumin and also she would use a couple pieces of fresh garlic minced and browned with the onions. The rest is exactly as she made it and MMMMMMMM so good!
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22 users found this review helpful
I know this is a wonderful recipe. I have been making this for years. I used to go visit my...
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Reviewed on Mar. 5, 2007 by
MOTLEYMD
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MOTLEYMD
Mar. 5, 2007
This has become our families favorite Mexican rice. I made several alterations though: used sea salt (to taste) instead of garlic salt and added 2-3 cloves of garlic (crushed), omitted the cumin, and added 1 packet of "Sazon Goya-Con Cilantro y Tomate." It really adds to that authentic flavor you get in the best Mexican restaurants. The cook time is accurate, but I find that the last 5 min, I need to add a dash of broth to keep it from being too dry.
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16 users found this review helpful
This has become our families favorite Mexican rice. I made several alterations though: used...
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Reviewed on May 21, 2008 by
naples34102
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naples34102
May 21, 2008
If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not the recipe. If, however, you're looking for a pleasantly and subtley flavored Mexican-style rice to accompany a spicier main dish, this fits the bill perfectly. I chose to saute the rice in butter rather than oil, but otherwise followed the recipe as directed. Don't worry about "puffing" the rice-just saute it till golden brown, then add the chopped onion and spices, saute another minute or two, then add liquids. Cover and simmer till liquid is almost absorbed and rice is tender. Nice, basic rice recipe.
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14 users found this review helpful
If you're looking for a Mexican Rice recipe that will be "the star of the show," this is not...
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Reviewed on Feb. 9, 2004 by
DREGINEK
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DREGINEK
Feb. 9, 2004
I don't think I did anything special but I had NO problems "puffing" the rice. (I guess I got lucky) BUT when I added the tomato sauce, I did add 2 TBLS of picante sauce to bring out the mexican flavor a little better and cut that garlic salt by half! I wasn't crazy about the rice alone by itself BUT we put it in our chicken fajitas and we really liked it alot! (Reminded me of the Chipolte fajitas you can get w/ the rice already inside). I'll make again next time we make burritos/fajitas and use this as a topper. Thanks!
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13 users found this review helpful
I don't think I did anything special but I had NO problems "puffing" the rice. (I guess I got...
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Reviewed on Jan. 23, 2004 by VEGAS4X5
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VEGAS4X5
Jan. 23, 2004
Excellent recipe and pretty foolproof. I can rarely even make good plain rice. I followed the recipe to the T with white basmati rice and it came out perfect, just like you'd get in a mexican resturant.