Mexican Rice I

Mexican Rice I

Made  times
Michele O'Sullivan 130

"Easy to prepare and the flavor of Mexico is in your kitchen!"
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45 m servings 79 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
  2. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.


  1. 200 Ratings

Most helpful positive review

Wow, I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper!

Most helpful critical review

Not good! too mushy-use less liquid and more flavor!

Wow, I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper!

This was really good! After reading others reviews, I used Rotel tomatoes (about 1/2 of the can and all the juice). Since I used all the juice from the Rotel, I only used a cup of water. Also...

This recipe is delicious! You have to use chicken stock instead of water, as it gives it even more flavor! Other than that, I made it as is. It's really easy too! I DEFINITELY would highly r...

i love this recipe! thought it needed "something"so i usually add a spoonful or two of dried taco seasoning as it cooks. serve it on shredded lettuce and add some beans for my vegetarian diners....

I have tried quite a few mexican rice recipes from this site, and this is one is my favorite - my search is over! The amount of spice and tomato was just right. I did just dump in some salsa ins...

Really good. I added 1/2 clove of garlic to the onions and a couple of teaspoons of chopped green chiles to the tomatoes. I also used chicken broth instead of water. i would have used rotel i...

Excellent! I did make some changes based on other reviews. I used chicken stock instead of water, and added a can of rotel tomato with chilli. So good! ****the juice from rotel is about a 1/2...

Very tasty! I used a can of Rotel and 1 1/2 cups of chicken broth and a couple dashes of hot Mexican Chili powder...will make it when cooking Mexican!

I didn't stick to every letter of the recipe, but I still give this five stars for flavor and versatility. The only real changes I made were to add 3 cloves minced garlic, and swap the water for...

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