READY IN 45 mins

Mexican Rice I

Read Reviews (151)

"Easy to prepare and the flavor of Mexico is in your kitchen!" — Michele O'Sullivan

Directions

In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 23, 2003

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!

—JOLDEROG

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Most Helpful Critical Review

May 05, 2012

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

—jtorch

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191 Ratings

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Jan 16, 2007

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, I sauted half of a jalepeno chopped up and 1 tsp. of minced garlic with the onions. As for the seasoning I just used heaping 1/2 tsps of cumin and chili powder. The flavor turned out great!

—Jenae

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Jun 16, 2007

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 recommend!

—Debbie

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Feb 10, 2003

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....its one of out favorites now.

—SLOWE

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Mar 16, 2005

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 instead of opening a fresh jar of tomato sauce. Thanks for an easy and tasty recipe!

—YUMMIES2

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May 16, 2007

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 instead, but i was out. also, after the rice completed cooking i added a handful of frozen corn then put the lid back on for a few minutes. the corn heated up and retained it's texture. I served this with a mexican style steak and it was really good. this will become a go-to on fajita nights!

—karab

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Sep 24, 2008

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 cup. So only add 1 cup of water or chicken broth******.

—DT1068

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Mexican Rice II

Nutrition

Calories
79 kcal
4%

Carbohydrates
15.1 g
5%

Cholesterol
0 mg
0%

Fat
1.2 g
2%

Fiber
0.5 g
2%

Protein
1.5 g
3%

Sodium
364 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Rice I

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 79
** Calories from Fat: 11

% Daily Value *
** Total Fat 1.2g 2 %
** Saturated Fat 0.2g < 1 %
** Cholesterol 0mg 0 %
** Sodium 364mg 15 %
** Potassium 34mg < 1 %
** Total Carbohydrates 15.1g 5 %
** Dietary Fiber 0.5g 2 %
** Protein 1.5g 3 %
** Sugars 0.5g
** Vitamin A 2 %
** Vitamin C 3 %
** Calcium 1 %
** Iron 10 %
** Thiamin 11 %
** Niacin 8 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 23 %

* 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.