Mexican Rice III

Pat Rota 2

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Modified from: Mexican Rice III

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30 m servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. In a medium sauce pan, cook rice and onion in oil over medium heat for about 3 minutes, or until ric is nicely browned. Add garlic and stir for about 2 minutes. Add ddiced tmatoes, stir then add chicken broth, and bring to a boil. Sson with bouillon cube, salt and pepper, cumin and cilantro. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.



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