Mexican Rice I Recipe -
Mexican Rice I Recipe
  • READY IN 45 mins

Mexican Rice I

Recipe by  

"Easy to prepare and the flavor of Mexico is in your kitchen!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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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!

Most Helpful Critical Review
May 05, 2012

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

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!

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!

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.

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!

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!

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******.


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  • 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.

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